Corn, Bean and Rice Salad
3 cups cooked, cooled converted rice
16 ounce can black beans, drained and rinsed
1 to 1 1/2 cups cooked fresh corn OR an 11oz. can of corn kernels (reg. or Mex.) OR frozen corn
1/3 cup chopped green onions (3 to 4)
1/2 to 1 red pepper, chopped
mild pickled jalapenos, minced (to taste) OR a 4 oz. can of green chiles
1/4 to 1/2 cup fresh cilantro, chopped
Dressing:
1/4 to 1/3 cup olive oil
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
1 tablespoon packed brown sugar
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
pepper, to taste
In large bowl, combine rice, beans, corn, green onions, red pepper, jalapenos, and cilantro.
Toss to mix.
In small bowl, combine oil, lime juice, vinegar, brown sugar, chili powder, salt and cumin.
Whisk until sugar dissolves and mixture is well blended.
Pour the dressing over the salad and toss to coat.
Let stand at room temperature, tossing occasionally for up to 4 hours or cover and refrigerate up to 3 days.
Serves at least 8-10