EL Iberico

Kuala Lumpur

For  Information

 

03-271-37199 |  request@eliberico-kl.com

  • Oxana Zhiber

Bean salad

  • 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


  • 2 cups cooked basmati rice

  • 1 can kidney beans, drained

  • 1/2 cup frozen corn, thawed

  • 4 green onions, sliced

  • 1 small red/yellow pepper, chopped

  • 1/4 cup minced fresh cilantro

  1. In a large mixing bowl, combine the cooked rice, beans, chopped peppers, onion, corn, cilantro and toss to combine.

  2. In a small bowl, combine the olive oil, vinegar and the rest ingredients. Whisk thoroughly to combine, then pour over the rice mixture. Toss gently. 


Bean salad