Mrs. McGillicuddy's Rice and Red Bean Salad

If you read my last post, you'll know that I love the I Love Lucy show.  I scored this awesome book on amazon for a $1.31 called "The I Love Lucy Cookbook", written by Sarah Key, Vicki Wells, and Jennifer Newman Brazil.  Completely thrilled that I got it in the mail the other day, I was determined to cook something from it this week.  So to go along with our Hawaiian-rubbed pulled chicken sandwiches, I've made Mrs. McGillicuddy's Rice and Red Bean Salad.  And if you don't know who Mrs. McGillicuddy is, then tune in to Lucy very early in the morning on the Hallmark channel!

Mrs. McGillicuddy's Rice and Red Bean Salad

2 cups cooked rice
1 10-ounce can kidney beans, drained and rinsed (I used red beans)
1 cup fresh or frozen corn kernals
3/4 cup chopped black olives
4 tablespoons chopped fresh cilantro
3 scallions, chopped
1 tablespoon toasted sesame seeds
1/4 cup freshly squeezed lime juice (about 2 limes)
1/3 cup olive oil
1 teaspoon soy sauce
1 teaspoon salt

Combine rice, beans, corn, olives, cilantro, scallions, and sesame seeds in a medium bowl.  In a small bowl, whisk together lime juice, olive oil, soy sauce, and salt.  Pour over rice mixture and toss.  Serve at room temperature.

Makes 4 to 5 servings

*score for using leftover rice!


Joanna