Corn, Rice, and Bean Salad with Jalapeno Vinaigrette

The Best Vegan Salad you will ever serve, and everyone will love it!

Corn, Rice and Bean Salad with Pepper Vinegrette

For less than $1/serving, you can make this salad with items in your pantry or freezer or add fresh corn from the cob in the summertime. It's an excellent side dish for a barbecue as it is resistant to spoilage. It's a perfect option for vegans and those who avoid eggs and dairy.

The combination of corn and beans is an ancient superfood.

Best Vegan Salad

I found this recipe in the excellent cookbook Cooking for a Crowd by Susan Wyler almost 20 years ago. (If you cook for a larger group, buy this cookbook--it's the best I've ever found for groups 15-50). I've been making this salad for two decades and never tire of it.

Rice: I make this recipe with converted (or parboiled) rice, such as Uncle Ben's. Converted rice is processed with the hull intact and is more nutritious than white rice. The corn, rice, and bean combination is a complete protein; converting rice gives you a nutritional powerhouse.

Beans: I make this recipe with pink beans, but you can use any bean you like. I have used black, kidney, pinto, and northern beans. The salad always turns out great, so use the bean type you want the best. Pink beans add a sort of smokiness, but I also love the flavor of black beans in this recipe.

Corn: You can use a can of corn, a bag of frozen corn, or fresh corn cut off from the cob. Grilling your corn adds a beautiful smoky flavor to the salad. The recipe is terrific regardless of the type of corn you decide to use.

Corn, Rice and Bean Salad Ingredients

Dressing:

Oil: You can use corn, safflower, or any neutral-flavored oil for the dressing.

Lime Juice: Use freshly squeezed lime juice- you can taste the difference when you use the stuff from a bottle.

Peppers: Use pickled Jalapeno peppers, either whole or sliced. I like them hot, but you can buy mild, and the salad tastes great.

Corn, Rice, and Bean Salad with Jalapeno Vinaigrette

Serves 6 - $0.67/Serving

Ingredients

• One cup of uncooked converted rice, cooked according to package directions (($0.40, Walmart)

• One can of Pink Beans, or the beans of your choice, drained and rinsed. ($1.12, Walmart)

• One can of corn, one small package of frozen corn, or two c. fresh corn kernels. ($0.65, Aldi)

• 3-4 green onions, sliced very thinly, including the green part ($0.46, Aldi)

• 1/3 c. corn, safflower, or vegetable oil (($0.35)

• 2 T freshly squeezed lime juice (2 limes) ($0.68, Aldi)

• 1 T cider vinegar ($0.10)

• 1 T brown sugar ($0.10)

• 2 T Pickled Jalapeno peppers, chopped ($0.10)

• 1 t. chili powder

• 1 t. ground cumin

• 1 t. salt

Directions

1. Prepare rice according to package directions with 1 t. salt. Cool.

2. Drain and rinse beans. Drain corn.

3. Slice Scallions. Chop Jalapeno peppers.

4. Mix oil, vinegar, lime juice, brown sugar, chili powder, cumin and 2 t. salt. Mix in chopped Jalapeno peppers and scallions.

5. Mix rice, beans, and corn. Pour dressing over salad and mix well. Sprinkle sliced green onions on top and serve with lime wedges.

Complete Protein in a Bowl