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Confetti Bean Salad

Prep Time30 minutes
Cool Time1 hour
Total Time1 hour 30 minutes

Ingredients

  • 1 cup brown rice
  • 1 can black beans
  • 1 can kidney beans
  • 1 can corn
  • 1 red pepper, diced
  • ½ jalapeño diced
  • ½ red onion, diced

Dressing

  • ½ cup olive oil
  • ¼ cup balsamic vinager
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley, chopped
  • Salt & pepper to taste

Instructions

  • Prepare the brown rice according to package direction. Allow the rice to cool in a large bowl in the fridge.
  • Once the rice has cooled off, drain the cans of beans and corn and add them to the rice. Add chopped peppers and onion.
  • Add all dressing ingredients in a separate bowl and whisk to combine. Pour over the salad and toss.
  • Chill salad in the fridge before serving.
  • Enjoy :)

Notes

Want to get creative?
  • Try substituting another whole grain for the rice. I've tried this recipe with quinoa and farro, and both were delicious. 
  • Try a combination of fresh herbs instead of using just parsley. Cilantro, basil, or mint sound refreshing to me.