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Confetti Rice and Bean Salad

Mel's Kitchen Cafe
  • 45 minutes
  • Serves 6

INGREDIENTS

1/4 tsp

black pepper

15 oz

canned black beans

15 oz

canned kidney beans

1 tsp

chili powder

3 cups

cooked rice

1/4 cup

fresh cilantro

1 1/2 cups

fresh corn

1

garlic clove

4

green onions

1 tsp

ground cumin

1/3 cup

olive oil

1

red bell pepper

1/4 cup

red wine vinegar

1 tsp

salt

1 tbsp

sugar