Red Beans and Rice with Chili Vinaigrette

Serves 6 to 8

Judging from the popularity of Winter Wheat Berry Salad, I am offering a recipe for another whole-grain salad. This delicious dish has been part of my repertoire for over 20 years and I’ve made it many, many times. It travels well to a potluck and tastes best served at room temperature – and that’s a bonus if the weather is warm.

3 cups cooked brown rice

1  1/2 cups cooked light red kidney beans, or one 15-ounce can, drained and rinsed

1  1/2 cups cooked dark red kidney beans, or one 15-ounce can, drained and rinsed

1  1/2 cups frozen or canned corn kernels

1 red bell pepper, cored, seeded and chopped

1/2 cup chopped green onion, mostly green part

1/3 cup canola oil

1  1/2 tablespoons apple cider vinegar

1 tablespoon packed brown sugar

1  1/2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon salt, or more to taste

 

In a large bowl combine the rice, beans, corn, red bell pepper and green onion. Toss to mix. In a small bowl combine the oil, vinegar, brown sugar, chili powder, cumin and salt. Whisk until the sugar dissolves and the mixture is well blended. Pour the dressing over the salad and toss to coat. Let stand at room temperature, tossing occasionally for up to 4 hours before serving, or cover and refrigerate up to 3 days.

2 Comments
  1. I am going to try this recipe as well as the receipe you mentioned,Winter Wheat Berry Salad. We had a salad with grains served to us while on a trip to Europe, in Austria I believe, not sure if it was winter wheat berry or not, but it was wonderful. And so good for you. I posted on FB but will repeat myself. Saw you recipe book advertise in a local paper insert. Always buy a book for my daughter for Christmas. When she opened it she wasn’t hit in the face with it. Kind of likes the glossy, famous etc etc. She loves the book and loves the way you have it set up in months/seasons. Featured your chicken pot pie in journey of pies this year on her blog. She did cookies and then cakes. Eash year a different journey. Can’t wait to look thru the book myself. Maybe I can borrow it some time. LOL

    1. Hi Janet,
      Thanks for taking time to comment. No, I have to agree the book isn’t a “hit in the face” type of cookbook. But, those who buy and use the book do love the seasonal approach to cooking and the variety of recipes using fresh and seasonal ingredients. Enjoy the salads~ Let me know when the chicken pie is featured on her blog.
      Maggie

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