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Kidney Bean and Rice Salad

This is pretty much the Cousin Natasha’s Rice & Bean Salad from How It All Vegan except I didn’t use avocados or Tabasco. The salad is a mix of rice, kidney beans, red and orange pepper, grape tomatoes, sweet corn (cut off from the cob), and cilantro in an oil-free dressing. All of the produce in the salad came from the farm market. There is red onion in the salad but the ones from the farm market don’t impart much color, just flavor.

I used the Basmati Rice from Sam’s Club that you can buy in 20-pound burlap bags. It’s ridiculously cheap and works out to under 25¢ per cup of dry rice. I used Progresso canned kidney beans. I’ve found that Wal-mart usually has cheaper canned good prices than most grocery stores. However, Wal-mart is notorious for changing their prices at any moment. One week a can of beans is 52¢ and the next week it’s 68¢. It’s annoying. My local Wal-mart even sells Silk soymilk.

bean salad

Comments on this entry are closed.

  • Amanda July 18, 2006, 9:01 am

    That’s so pretty! I love colorful food.

  • K July 18, 2006, 9:36 pm

    THOSE COLOURS! Wow, that looks really beautiful and very, very tasty! Did it take long to make?!

  • vegandiva July 19, 2006, 7:35 am

    It didn’t take too long to make. I had made rice the day before so I saved some for the salad. You can have all the vegetables and cilantro chopped up before the corn is done cooking. I just took a few ears and ran them under cold water in a colander until they were cool enough to handle and cut the kernals off.