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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

  1. In a large bowl, combine the rice, beans, corn and onions. Toss to mix.
  2. In a food processor, blend the remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
  3. Pour the dressing over the rice mixture and mix well.
  4. Garnish with the cilantro and chopped tomatoes.
  5. This salad can be made 1-2 days in advance and served either cold or room temperature.