Name: Rice, Pinto Bean, and Corn Salad
Yield: 6 to 8 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

Skip to main content

Image may contain Plant Food Salad and Meal

Recipe notes

Back to top