in Recipes

Rice, corn and bean salad

updated

Spread the love

Ingredients for 4 servings:

  • 200 g rice
  • 1 can corn kernels (medium can)
  • 1 can kidney beans (medium can)
  • 4 tbsp tomato ketchup
  • 4 tbsp vinegar
  • 4 tbsp oil
  • 1 large garlic clove(s)
  • 1 pinch of cayenne pepper
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

gluten-free

This salad is super easy to prepare and is usually the first to go at barbecues and other festivities. Cook the rice for 15-20 minutes, but don’t let it get too soft. For the dressing, combine the ketchup, vinegar, oil, crushed garlic clove, cayenne pepper, and salt in a salad bowl. Drain the beans and corn and add them to the bowl with the rice. Stir, season again with salt and cayenne pepper, let it sit, and serve! Note: The salad should be quite spicy to begin with. Letting it sit gives it the right amount of spice for me.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Lobster soup

potato salad