Rice, Pinto Bean, and Corn Salad Recipe

Name: Rice, Pinto Bean, and Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup long-grain rice; 1 1/2 cups fresh corn kernels (from about 2 ears); 2 tablespoons red wine vinegar; 1 garlic clove, pressed; 2/3 cup extra-virgin olive oil; 1 15 1/2-ounce can pinto beans, rinsed, drained; 2 cups halved cherry tomatoes; 4 green onions, chopped; 1 red bell pepper, chopped; 2 tablespoons chopped fresh oregano

Servings: persons

1 cup long-grain rice
1 1/2 cups fresh corn kernels (from about 2 ears)
2 tablespoons red wine vinegar
1 garlic clove, pressed
2/3 cup extra-virgin olive oil
1 15 1/2-ounce can pinto beans, rinsed, drained
2 cups halved cherry tomatoes
4 green onions, chopped
1 red bell pepper, chopped
2 tablespoons chopped fresh oregano

1
Bring 2 cups salted water to boil in heavy medium saucepan.
2
Add rice; reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
3
Stir in corn.
4
Remove from heat and let stand, covered, 5 minutes.
5
Transfer rice with corn to strainer.
6
Rinse with water to cool.
7
Drain.
8
Whisk vinegar and garlic in large bowl.
9
Gradually whisk in oil.
10
Season to taste with salt and pepper.
11
Add rice mixture, pinto beans, cherry tomatoes, green onions, bell pepper, and oregano; toss to combine.
12
Let stand at room temperature 30 minutes to blend flavors.
13
Season salad to taste with salt and pepper.
14
(Can be prepared 1 day ahead.
15
Cover and refrigerate.
16
Bring to room temperature before serving.)

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup long-grain rice, 1 1/2 cups fresh corn kernels (from about 2 ears), 2 tablespoons red wine vinegar, 1 garlic clove, pressed, and more.

Yes, Rice, Pinto Bean, and Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rice, Pinto Bean, and Corn Salad

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