22 June 2011

Recipe: Mexicali Bean & Rice Salad

Here's another great summer dish, which can be made from items that store well, making it useful to enhance your preparedness. This recipe is adapted from a similar one shown on BYUTV's Living Essentials program.

Ingredients (serves 6 to 8)

Main Dish:
6 cups cooked rice
15 oz. (1 can) kidney beans, drained & rinsed
15 oz. (1 can) pinto beans, drained & rinsed
15 oz. (1 can) black beans, drained & rinsed
15 oz. (1 can) corn, drained
10-15 oz. (1 can) diced tomatoes and chilies, hot or mild

1/3 cup olive oil
1/4 cup cider vinegar
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. garlic salt
1/2 tsp. hot pepper sauce

  1. Combine dressing ingredients and set aside.
  2. In large bowl, combine rest of ingredients (rice can be warm but not hot).
  3. Pour dressing over and toss.
  4. Serve immediately or chill 1 hour before serving.

If using dried beans, substitute 1-3/4 cup each soaked and cooked dry kidney, pinto and black beans.

For a slightly different taste, substitute the following in place of the can of diced tomatoes and chilies:
1/4 cup hydrated dried green pepper
4 oz. (1/2 can) diced green chilies

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