NaBloPoMoNoProFoNo #5: Lunches for the lazy. #RECIPE - Confetti rice salad

In an ideal world, I take a little time on the weekend to prepare a lunch food for the week ahead.  I don't actually always get to do this, but when I do it makes the week run about 300% smoother....in part because my husband commutes and has to be at his vanpool site by 6:00 am (!!!).  I mean, there's a time to be whimsical and creative in the kitchen, but 5:30 am ain't it. 

We get tired of sandwiches pretty fast (like, one sandwich later), and I often fall back on a big pasta salad-type recipe.  The "scoop something premade from a large bowl into a smaller bowl and maybe wash an apple or something" method of packing lunches cannot be beat!  I particularly like this rice-based salad because

(a) it's a change of pace from pasta salad and

(b) it stays good longer than pasta salad

Score!

Confetti rice salad

Only very lightly adapted from Mel's Kitchen Cafe - Mel on Facebook

Salad ingredients:
3 cups cooked rice (I used leftovers from Alton's Brown Rice recipe)
1 can beans, drained (I used black here.  Or whatever's in your cupboard)

1 can corn, drained (or frozen or fresh, if you prefer)

1 bunch green onions, sliced

1 red pepper, diced
About a half bunch of cilantro, chopped

Dressing:
1/3 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
fresh ground black pepper, as much as you want

1.  Combine salad ingredients in a large bowl.

2.  Whisk together dressing ingredients in a smaller bowl, then combine with the salad ingredients.

3.  Chill overnight or for as long as you feel like. Eat. Seriously, this recipe could not be easier.

 

I think it would also make a good potluck recipe because it's different and kind of pretty:

but I always just make it for myself, bwahahahahaha....

 

 

 

 

 

 

 

 

 

 

 

 

FYI I'm always on the lookout for a good make-ahead lunch recipe that stays good at least a couple days, so if you find one send it my way!