Summer Confetti Rice & Bean Salad

It’s been way too hot to cook, so I am trying to make as many cool things as I can to help beat the heat. We went to our friends Erik and Shannon’s house for dinner, and I brought a cool summer salad. It was a rice and bean salad, filled cool summer vegetables. It was a big hit and everyone enjoyed it, and it went very well with the steaks Erik grilled up too.

Summer Confetti Rice & Bean Salad

This cool and refreshing salad is super easy -peasy to make and tastes great. Plus it won’t heat up the kitchen much either. You can just make it up and let everything marinate together while you are off doing your thing. It will be ready when you are.

I just made this as a side salad, but if you want to make it more of a meal, you can easily do so by serving it on a bed of lettuce, and by adding either chicken or shrimp, or tofu too. You can also add feta cheese if you like.

2 cups cooked rice

1 can pinto beans, rinsed and drained

3-4 tomatoes, diced

1/2 each green bell pepper, orange bell pepper, yellow bell pepper and red bell pepper diced

1/4 red onion, diced fine

1/2 zucchini, diced

1/2 yellow crookneck squash, diced

1/4 cup chopped cilantro and/or lemon verbena, optional

1/3 cup olive oil

2 TBSP lime vinegar, optional

3- TBSP lemon juice

1 TBSP garlic

1-2 tsp Dijon mustard

1/4 cup white balsamic vinegar

salt & pepper to taste

Combine the oil, vinegar(s), lemon juice, garlic, mustard, salt & pepper, cilantro and/or lemon verbena. Mix well and set aside.

Mix the rice, beans and vegetables together. Add enough dressing to coat everything and give it all good flavor without drowning the salad in dressing. Chill in the refrigerator until ready to serve. Serve cold or at room temperature.

This cool, refreshing salad will go well with anything you want to serve it next to, or it is great on its own too. Either way, I promise you will enjoy it.

Have a great day and make everyday great. Stay cool, stay safe and say well. ‘Til next time.