Name: Rice, Pinto Bean, and Corn Salad
Yield: Makes 6 to 8 servings
Ingredients: 1 cup long-grain rice; 1 1/2 cups fresh corn kernels (from about 2 ears); 2 tablespoons red wine vinegar; 1 garlic clove, pressed; 2/3 cup extra-virgin olive oil; 1 15 1/2-ounce can pinto beans, rinsed, drained; 2 cups halved cherry tomatoes; 4 green onions, chopped; 1 red bell pepper, chopped; 2 tablespoons chopped fresh oregano

Familiar sides meet in a fresh, colorful salad.

Recipe information

Yield
Makes 6 to 8 servings

Ingredients

1 cup long-grain rice

1 1/2 cups fresh corn kernels (from about 2 ears)

2 tablespoons red wine vinegar

1 garlic clove, pressed

2/3 cup extra-virgin olive oil

1 15 1/2-ounce can pinto beans, rinsed, drained

2 cups halved cherry tomatoes

4 green onions, chopped

1 red bell pepper, chopped

2 tablespoons chopped fresh oregano

Preparation

Step 1
Bring 2 cups salted water to boil in heavy medium saucepan. Add rice; reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes. Stir in corn. Remove from heat and let stand, covered, 5 minutes. Transfer rice with corn to strainer. Rinse with water to cool. Drain.
Step 2
Whisk vinegar and garlic in large bowl. Gradually whisk in oil. Season to taste with salt and pepper. Add rice mixture, pinto beans, cherry tomatoes, green onions, bell pepper, and oregano; toss to combine. Let stand at room temperature 30 minutes to blend flavors. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes