Confetti Salad

I love a salad of any kind, and am always looking for something new and different.  I came across this recipe while looking for veggie side dishes.  It is a refreshing new treat.  Thanks The Original Simple Mom for the recipe.  Instead of using cans of beans, I have been buying them in bags, cooking them and freezing them.  You can get the equivilant of 4 cans of beans from one pound of dry beans. 

Ingredients

3 cups cooked rice, cooled (your choice of white, basmati or brown)

1 can (16-oz) red kidney beans (drained and rinsed)

1 can (16-oz) black beans (drained and rinsed)

1 can (16-oz) corn (drained)

4 green onions, sliced

1 small or half a large green or red pepper (finely diced)

1/4 cup fresh cilantro (if available)

Dressing

• 1/2 cup olive oil
• 1/4 cup cider vinegar (or red wine vinegar)
• 1 Tbsp sugar (or your choice of sweetener)
• 1 garlic clove, minced
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp coriander (optional)
• 1 tsp chili powder
• 1/2 tsp black pepper

Place first set of ingredients into a large mixing bowl. In a separate smaller bowl, whisk together dressing ingredients. Pour over salad in large bowl. Toss to coat. Serve immediately. Enjoy!
This goes together really fast once the rice is made. And if you have leftover rice from a previous meal, so much the better (and faster!). This is an easy dish to play around with … add a can of garbanzos … chop up a cucumber … use different beans … add a little freshly squeezed lime juice. Maybe some diced avocado!