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

Dressing:

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