Rice, Pinto Bean, and Corn Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 2 tablespoons red wine vinegar
- 1 cup long-grain rice
- 2 tablespoons chopped fresh oregano
- 2 cups halved cherry tomatoes
- 1 garlic clove, pressed
- 2/3 cup extra-virgin olive oil
- Carbohydrate 41 g(14%)
- Fat 19 g(30%)
- Fiber 6 g(23%)
- Protein 7 g(15%)
- Saturated Fat 3 g(13%)
- Sodium 139 mg(6%)
- Calories 361
Preparation 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. 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.)
Preparation 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. 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.)
