Southwest Rice and Bean Salad with Sweet and Spicy Dressing
Yield: 8-10 Servings
Prep Time: 15 minutesmins
Total Time: 15 minutesmins
Ingredients
5cupscooked rice, warm or at room temperature (white, brown, wild rice or a combination)
2teaspoonssalt
1 (15-ounce)canblack beans, drained and rinsed
1 (15-ounce)canpinto beans, drained and rinsed
2cupscooked cubed chicken
1 (12-ounce)cancorn, drained
4green onions, chopped
Dressing:
¼cupfresh lime juice
2tablespoonsred wine vinegar
2tablespoonspacked brown sugar
⅔cupcanola oil
4pickled jalepeno pepper rounds, found in the glass jars next to the olives, usually
2teaspoonschili powder
1teaspooncumin
Instructions
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.
Notes
Adaptable: this salad is so adaptable. I’ve added 1/2 cup chopped fresh cilantro, subbed red onions for the green, doubled the dressing (just because!), and my favorite variation was made with a combination of wild and brown rice.