Creamy Rice and Four Bean Salad
Gluten Free Rice and Bean Salad is an uncommonly good side!
Good News: If you’re looking for a switch up from pasta or potato salad, you’ve found it. This naturally gluten free salad is, all modesty aside, a perfect mashup of Creamy Four Bean Salad and Rice Salad. A little bit sweet, the entire Creamy Rice and Four Bean Salad is put together in under 30 minutes. It’s best if it sits in the fridge for a bit, but you could serve it immediately in a pinch.
We served this as a salad along with grilled chicken, but it would be a fabulous vegetarian meal stuffed in a hollowed out tomato or pepper.
Rice and Four Bean Salad mixed up quickly with instant rice, but this the perfect time to use up any leftover rice. Make extra, portion it out and save it for this rice salad recipe. Brown rice would also be delicious here. You can use fresh green beans or wax beans if they’re in season, but you’ll need to cook them before adding.
Bert is the only family member that doesn’t like pasta much.
But he does love rice – and he adores four bean salad. Combined, they are divine! Don’t take my word for it – try it yourself!
As usual, I made the salad right in the serving bowl (affiliate links follow). After it’s well mixed, I wet a paper towel with a tiny bit of water and wipe around the top.
Start with the mayo, the vinegar and the sugar. Top with the salt & pepper.
Mix that well, and then get your trusty can opener working. I like to drain right from the can (I don’t use a strainer), and I didn’t rinse any of the beans. Add the beans to the dressing, along with the green onions.
Mix those up well.
Meanwhile, prep the rice if you aren’t using leftover. We used instant rice. (Don’t judge. It’s Bert’s favorite.) I didn’t want the rice to suck up too much of the dressing, so I let it cool down a bit before mixing it in. I spread it out on a platter to facilitate cooling.
Once it’s completely cool (or really close) add the rice to the rest of the salad ingredients and mix well.
Let it sit for at least half and hour so all the ingredients have a chance to get friendly.
Creamy Rice and Four Bean Salad
Ingredients
Dressing
- 1 cup Mayonnaise
- 2 tbsp White Sugar
- 2 tbsp White Vinegar
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper, Freshly Ground
Salad
- 4 cups Rice, prepared
- 1 can Kidney Beans (15.5 ounces)
- 1 can Cut Green Beans (14.5 ounces)
- 1 can Cut Wax Beans (14.5 ounces)
- 1 can Ceci or Garbanzo Beans (7.5 ounces)
- 1 bunch Green Onions, chopped finely
- Parsley for garnish if desired
Instructions
Dressing
- Combine all dressing ingredients in large serving bowl and mix well.
Salad
- Add beans and green onion to bowl and mix well.
- Add rice to dressing and beans and combine. Garnish with parsley.
- Refrigerate salad, covered, for at least 30 minutes before serving (as time allows – this is tasty at room temp too.)
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