★★★★★ | Cool Beans Salad

★★★★★ |   Cool Beans Salad
★★★★★ |   Cool Beans Salad


★★★★★ |   Cool Beans Salad
By Let's Cooking
^^ CLICK TO SEE FULL RECIPES ^^ This protein-filled dish could be filled in as a bright side dish or a meatless primary course. At the point when you make it, twofold the formula since it will be gone instantly! The basmati rice include a one of a kind flavor and the dressing gives it somewhat of a tang. | #let'scooking

Info
Prep/Total Time: 20 min.
Makes 6 servings

Ingredients:

  • 1/2 cup olive oil 
  • 1/4 cup red wine vinegar 
  • 1 tablespoon sugar 
  • 1 garlic clove, minced 
  • 1 teaspoon salt 
  • 1 teaspoon ground cumin 
  • 1 teaspoon stew powder 
  • 1/4 teaspoon pepper 
  • 3 cups cooked basmati rice 
  • 1 can (16 ounces) kidney beans, washed and depleted 
  • 1 can (15 ounces) dark beans, washed and depleted 
  • 1-1/2 cups solidified corn, defrosted 
  • 4 green onions, cut 
  • 1 little sweet red pepper, hacked 
  • 1/4 cup minced new cilantro 
  • ## CLICK TO SEE FULL RECIPES ##


Instructions:

  1. In a huge bowl, whisk the initial eight fixings. Include the rest of the fixings; hurl to cover. Chill until serving. 
  2. Test Kitchen Tips 
  3. Giving this plate of mixed greens time to absorb the euphoric dressing has a tremendous flavor effect. 
  4. Canned corn works here, as well. Simply channel before including. 
  5. Utilize any beans you like. Pinto beans are a decent alternative. 
  6. This confetti-esque serving of mixed greens is impeccable gathering grain. Serve in 2-ounce plastic cups for simple serving and cleanup.


Note

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