Serves 6 to 8
This recipe 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 or basmati 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 vegetable 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.