Rice, Pinto Bean, and Corn Salad

Submitted By: ChefCook           




Rice, Pinto Bean, and Corn Salad


  • 1 cup long-grain rice
  • 1 1/2 cups fresh corn kernels (from about 2 ears)
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, pressed
  • 2/3 cup extra-virgin olive oil
  • 1 15 1/2-ounce can pinto beans, rinsed, drained
  • 2 cups halved cherry tomatoes
  • 4 green onions, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons chopped fresh oregano

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