Tuesday, February 23, 2010

Southwest Rice and Bean Salad

This is a yummy side dish that goes with enchiladas and lots of other Mexican dishes.  People love this stuff! 
Southwest Rice and Bean Salad

5 cups cooked rice, warm or at room temperature
2 teaspoons salt
1 (16-oz.) can black beans, drained and rinsed
1 (16-oz.) can pinto beans, drained and rinsed
1 (12-oz.) can corn, drained
4 green onions, chopped


1/4 cup fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons packed brown sugar
2/3 cup canola oil
4 pickled jalepeno pepper rounds (I always leave this out because I don't have it on hand.)
2 teaspoons chili powder
1 teaspoon cumin

Combine all of the salad ingredients together in a large bowl. Combine dressing ingredients in blender until peppers are finely minced. Toss with salad. Serve warm or at room temperature.

Recipe Source:  adapted slightly from a recipe from My Kitchen Cafe

No comments:


Related Posts with Thumbnails