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Red Kidney Beans & Corn Salad with Rice

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Rate this recipe 4.1/5 (10 Votes)

Ingredients

  • For Salad
  • 2 cups red kidney beans, cooked
  • 1 cup corn
  • 1 med-lrg tomato, chopped
  • 1/2 onion, chopped
  • 1/2 green pepper, chopped
  • 1 Tbs olive oil
  • For Tempering
  • 1 Tbs oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • salt, pepper to taste
  • 3 cups cooked white or brown cooked rice
  • juice of half lemon
  • 1/2 tsp garam masala

Details

Preparation

Step 1

In a medium bowl combine together beans, corn, tomato, peppers, and olive oil, mix everything well and set aside.
Heat oil in a non stick pan on medium heat, when hot add cumin and mustard seeds, when they start to crackle add cooked rice, salt and beans mixture, mix everything well, cook for 2-3 minutes.
Take the pan off the heat and mix lemon juice and garam masala, add to rice.
Serve hot or at room temperature.

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