Bring Flavor To Your Cookout With Rice And Bean Salad

The UK Cooperative Extension Service's annual recipe calendar features a June recipe that is perfect for summer picnics and cookouts. It's a crisp, tasty, and healthy side order that truly goes with anything you're cooking up in the kitchen or on the grill. Here's how to make a delicious Rice and Bean Salad.

RICE AND BEAN SALAD

Dressing
1/4 cup red wine vinegar
1 1/2 teaspoons Dijon mustard (or any type)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup canola or vegetable oil

Salad
1 can (15 ounces) no-salt-added black beans, rinsed and drained
1 can (15 ounces) low-sodium chickpeas, rinsed and drained
1 1/2 cups fresh, canned, or frozen corn
2 cups cooked brown rice
1/2 small red onion, diced
1/2 bunch cilantro or parsley, chopped
3 cups spinach, chopped
1/2 jalapeno, seeded and diced (optional)

DIRECTIONS:

1. Rinse cilantro and jalapeno under cool running water and pat to dry.

2. In the bottom of a large bowl, whisk red wine vinegar, mustard,
Italian seasoning, garlic powder, salt, and black pepper. Slowly add
the vegetable oil while whisking vigorously until evenly combined.

3. Add black beans, chickpeas, corn, rice, red onion, cilantro, spinach,
and jalapeno (if using). Gently toss until dressing evenly coats salad.

4. You can eat the salad immediately. For the best flavor, though, allow it to
sit in the fridge for at least one hour.

5. Store leftovers in the refrigerator within two hours.

Of course, recipes created by the UK Cooperative Extension Office are designed to feed families in a healthy and cost-effective way. The Rice and Bean Salad recipe makes seven 1 1/2 cup servings. The estimated cost of the recipe is $14.00. That makes the cost per serving $2.00.