Corn, Rice And Bean Salad

Name: Corn, Rice And Bean Salad
Ingredients: 3 1/2 c. cooked converted rice; 1 (16 oz.) can pink kidney beans, rinsed and drained; 2 Tbsp. fresh lime juice; 1 Tbsp. packed brown sugar; 1/2 tsp. ground cumin; 2 pickled jalapeno peppers, stemmed, seeds and ribs removed and finely minced; 1 (12 oz.) can corn niblets; 1/3 c. chopped scallions; 1/3 c. safflower/corn oil; 1 Tbsp. cider vinegar; 1 tsp. salt; 1/2 tsp. chili powder

12 ingredients

7 steps

Ingredients

3 1/2 c. cooked converted rice
1 (16 oz.) can pink kidney beans, rinsed and drained
2 Tbsp. fresh lime juice
1 Tbsp. packed brown sugar
1/2 tsp. ground cumin
2 pickled jalapeno peppers, stemmed, seeds and ribs removed and finely minced
1 (12 oz.) can corn niblets
1/3 c. chopped scallions
1/3 c. safflower/corn oil
1 Tbsp. cider vinegar
1 tsp. salt
1/2 tsp. chili powder

Directions

1

In a large bowl, combine rice, beans, corn, scallions and jalapeno peppers.
2

Toss to mix.
3

In a small bowl, combine the oil, lime juice, vinegar, brown sugar, salt, cumin and chili powder. Whisk to blend well and dissolve the sugar.
4

Pour the dressing over the salad.
5

Toss to coat.
6

Let stand at room temperature, tossing occasionally, for up to 4 hours before serving or cover and refrigerate for up to 3 days.
7

Serves 6 to 8.