This Southwest Rice Salad is not only healthy but also has lots of taste and eye appeal. Add more or less jalapenos to suit your own heat preference.
Most people like it according to this recipe but I still serve some hot sauce on the side for the real heat lovers.
Overall I think this dish is great and a good way to jazz up the regular side dish dilemma.
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Southwest Rice Salad
Ingredients
- 2 cups cooked rice
- 1 16 ounce can black beans, rinsed and drained
- 1 12 ounce can white corn, drained
- 1 bunch green onion chopped
- 1/3 cup canola oil
- 1/2 cup fresh squeezed lime juice 3-4 limes
- 2 tablespoons apple cider vinegar
- 1 tablespoon packed brown sugar
- 2 -3 pickled jalapeno peppers seeded and chopped
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- salt
Optional
- 1 bunch fresh cilantro chopped
- 1 ripe tomatoes chopped
Instructions
- In a large bowl, combine the rice, beans, corn and onions. Toss to mix.
- In a food processor, blend the remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
- Pour the dressing over the rice mixture and mix well.
- Garnish with the cilantro and chopped tomatoes.
- This salad can be made 1-2 days in advance and served either cold or room temperature.
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Recipe based on one by Geema
Photo by moonpoodle