Becca Steinkamp gives her mother credit for this vegetable-loaded rice-and-bean salad, which she calls "ensalada de colores." On warm summer evenings, she doubles the recipe to feed a crowd without heating up the kitchen. You can also make the salad up to 1 day ahead of time; chill airtight.
Wish I had read the last review before I made this because avocado would have been a great addition. Next time I have leftover rice and corn!
Read MoreLove this recipe. Hunted around the fridge for leftovers, and also added 1/2 an avocado, bell pepper, and replaced the tomatoes (which I was out of) with salsa (seems like my son always has 3 partial jars in the fridge). Very versatile base for lots of substitutions! I'd love it even more with fresh tomatoes as well!
Read MoreThis salad was light & healthy. I also added 3/4 cup red pepper as the previous person suggested. I would definitely make this again. The lime & cilantro add so much flavour to this!
Read MoreI really liked this salad. I whizzed the dressing with a stick blender so it was well blended and used a little less oil and more lime juice. I added about 3/4 cup red bell pepper too. I will make this often and experiment with other veggies.
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