Southwest Rice Salad

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 cups cooked rice
• 1 (16 ounce) can black beans, rinsed and drained
• 1 (12 ounce) can corn, drained
• 1 bunch green onion, chopped
• 1/3 cup canola oil
• 1/4 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
• 1 bunch fresh cilantro, chopped
• 1 ripe tomato, chopped

Recipe

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