Total Time
20mins
Prep 20 mins
Cook 0 mins

Especially good in the summer. made from stuff almost always on hand. If you want it more meaty, add a cup of grilled chicken cut bitesize.

Ingredients Nutrition

Directions

  1. Mix rice, beans, corn and bell pepper in a large bowl.
  2. Whisk olive oil, lemon juice, cilantro leaves, salt, chili powder and garlic powder in a small bowl until blended.
  3. Add to rice mixture and toss.
  4. Can be made a day in advance.

Reviews

(4)
Most Helpful

This is a great salad for a hot summer. I made as written except added a chopped tomato and 2 tbsp. of lime juice too. Also, only used 2 cups of cooked rice (that I cooked in chicken broth).

DallasMimi August 02, 2011

I love this rad little salad! It's a definite make again for me. I cut the oil by 1tbsp but otherwise followed the recipe exactly. The dressing is great! It's a nice change from the usual. Perfectly balanced, not spicy, just pleasant! And it is so quick to make! Thanks so much!

Nikoma May 21, 2011

To be honest, I was a little skeptical but I had a lot of leftover rice so I thought I would give this a try - so yummy! My cans of corn and beans were a little bigger, so I added an extra scoop of rice and the juice from a lime and a lemon. I also put a touch of honey in the dressing. I have some fresh mangos and avocados I'm going to try out next time! Made for PAC Spring '11

Cadillacgirl March 15, 2011

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