Dessert

Cool Beans Salad Recipe

Byrami Hayes January 15, 2026January 15, 2026

Introduction

Cool Beans Salad is a refreshing, protein-packed dish that’s perfect for warm days or as a hearty side. With a zesty dressing and colorful vegetables, it’s both satisfying and vibrant. This easy-to-make salad comes together quickly and can be enjoyed chilled.

A white bowl filled with colorful mixed rice salad, showing a single layer evenly spread out. The layer has white rice grains scattered with dark red kidney beans, black beans, and bright yellow corn kernels. Small green herb pieces are sprinkled throughout, along with red bell pepper chunks, adding fresh colors and texture. The dish sits on a white marbled textured surface, with a wooden board and some green herbs partially visible at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
3 cups cooked basmati rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups frozen corn, thawed
4 green onions, sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro

Instructions

Step 1: In a large bowl, whisk together the olive oil, red wine vinegar, sugar, minced garlic, salt, ground cumin, chili powder, and pepper until well combined.
Step 2: Add the cooked basmati rice, kidney beans, black beans, thawed corn, sliced green onions, chopped red pepper, and minced cilantro to the bowl. Toss everything gently to coat evenly with the dressing.
Step 3: Cover the salad and refrigerate it until ready to serve. This allows the flavors to meld and the salad to chill thoroughly.

Tips & Variations

For extra crunch, add chopped bell peppers or celery.
Use quinoa or couscous instead of basmati rice for a different texture.
Add a squeeze of fresh lime juice before serving for a citrusy brightness.
Try substituting black beans with chickpeas for a different protein profile.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing. It’s best enjoyed chilled but can be served at room temperature if preferred. Avoid freezing, as the texture of the beans and rice may suffer.