posted by Linda in MO 02-08-100 10:25 AM
* Exported from MasterCook *
Corn, Bean, and Rice Salad
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient -- Preparation Method
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3 cups cooked cooled converted rice
1 can black beans -- (16 ounce) drained and rinsed
1-1 1/2 cups corn (frozen, fresh, canned--Mexican or plain)
1/3 cup chopped green onions (3 to 4)
1/2-1 red pepper -- chopped
mild pickled jalapenos (or you could probably use a small can of green chiles) -- minced (to taste)
1/4-1/2 cup fresh chopped cilantro
1/4-1/3 cup olive oil
2 Tablespoons or so 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.