Posted by: Schmitty 05-24-99 2:54 AM
Corn Bean and Rice Salad
3 1/2 cups Converted Rice cooked and cooled
16 ounce can pink or pinto beans, rinsed and drained
1 1/2 cups cooked corn kernels, fresh or 12 ounce canned
1/3 cup chopped scallions
2 pickled jalapeno peppers, stemmed, seeded, and minced
OR green bell pepper
1/3 cup Safflower oil or corn 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
In large bowl, combine rice, beans, corn, scallions and jalapeno peppers; toss to mix.
In a small bowl, combine oil, lime juice, vinegar, brown sugar, chili powder, salt and cumin.
Whisk until sugar dissolves and mixture is well blended. Pour dressing over 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 6 to 8