Thursday, July 5, 2012

Tried and Tweaked Thursday: Bean, Corn & Rice salad

Hot today again in the Buffland, but the breeze is keeping us alive. Yesterday was pure hell, and we're glad it's done. Heat has its effect on our appetites, except for the cat's-- he's as hungry as ever, but as his meals require no application of heat, I don't mind.

It's been a week of salads so far, and there's no end in sight, so I'd like to share one of my oldest, tastiest, easiest meal-worthy salads, with some chopped tomato or avocado on the side, or small quesadillas, maybe.

 Of course it makes a good, substantial second dish, too. From one of my ancient Food & Wine Magazine back issues (January 1986, from an article called "Beautiful Beans"). This is a big hit whenever I make it, and the components are usually hanging around in the pantry.

6-8 servings

3 1/2 C cooked, converted rice, cooled

1 can (16 oz) pink beans, rinsed and drained

1 1/2 C cooked fresh corn kernels or 1 12-oz can corn niblets

1/2 C chopped scallions

2 pickled jalapeno peppers, stemmed seeded, deribbed and minced

1/3 C safflower or corn oil**

2 Tbsp fresh lime juice

1 Tbsp cider vinegar

1 Tbsp (packed) brown sugar

1 tsp chili powder

1 tsp salt

1/2 tsp ground cumin

 In a large bowl, combine the rice, beans, corn, scallions, and jalapenos. Toss to mix.

 In a small bowl, combine the rest of ingredients. Whisk until sugar dissolves and the mixture is well blended.

 Pour the dressing over the salad and toss to coat. Let stand at room temperature, tossing occasionally, for up to 4 hours before serving, or cover and refrigerate for up to three days.

**Mari's notes-- I have made this with safflower oil, and it is good, but most I use EVOO, and it is good too, though of course doesn't look as pretty just out of the fridge! If you use it, let the salad sit out a bit first, so the oil can liquefy again.

It's a good-looking, somewhat spicy salad, more than the sum of it's parts. Also fine with just a slice or three of sliced pickled jalapenos for those that can take too much heat, and I have made it with fresh chilies of various kinds as well. 

Oh, I always use thawed, frozen corn, except when I was able to get Trader Joe's Cut Sweet Corn, a lovely crisp canned variety that tastes as good as fresh. But I did try once with niblets, and quality ones work well. Kidney or pinto beans are a decent sub, but the pink ones do seem best to me here. Enjoy!

  Peace, Mari


  1. now that one, I'll definitely make! Though I may use a different kind of bean....

  2. Many a bean could shine in this salad.