Rainbow Salad


This is excellent as a side salad, or wrapped in a tortilla for lunch.

Preparation Time: 15 minutes (cooked rice needed)
Chilling Time: 2 hours
Servings: 6-8

  • 3 cups cooked brown rice
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 1 cup frozen peas, thawed
  • 1⁄4 cup chopped red onion
  • 1⁄4 cup chopped pimiento
  • 2 tablespoons chopped black olives
  • 2 tablespoons chopped fresh cilantro
  • 3⁄4 cup oil-free honey-mustard salad dressing
  • 1⁄2 teaspoon Tabasco sauce
  • salt to taste

Place the rice and beans in a large bowl and combine. Add the corn, peas, onion, pimiento, olives, and cilantro. Toss well to mix. Combine the salad dressing and Tabasco in a mixing cup and whisk until smooth. Pour over the salad and mix well.

Refrigerate at least 2 hours before serving.