Fiesta Salad

12 ingredients
9 steps

Ingredients

  • 23 cup uncooked long grain rice
  • 2 cups frozen corn, thawed
  • 1 (15 ounce) can black beans, rinsed and drained
  • 6 green onions, sliced
  • 14 cup pickled jalapeno pepper, chopped
  • 14 cup canola oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon molasses
  • 12 teaspoon salt
  • 12 teaspoon ground cumin

Directions

  1. 1
    Cook rice according to package directions.
  2. 2
    Meanwhile, combine the corn, beans, onions, and jalapenos.
  3. 3
    In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.
  4. 4
    (This is written exactly as the original recipe was written; I'm assuming you could also whisk the dressing ingredients if you didn't have a jar like it calls for.
  5. 5
    ).
  6. 6
    Stir the rice into the corn mixture.
  7. 7
    Add dressing; toss to coat.
  8. 8
    Cover and refrigerate at least 12 hours (yes, it actually said 12 hours!
  9. 9
    ).

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