Southwest Rice and Bean Salad with Sweet and Spicy Dressing

By McCarleyRHLAC

GREAT FOR COOKOUT!

Ingredients

• Salad:
• 5 cups cooked rice, warm or at room temperature (white, brown, wild rice or a combination!)
• 2 teaspoons salt
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (15-oz.) can pinto beans, drained and rinsed
• 2 cups cooked, cubed chicken
• 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 (found in the glass jars next to the olives, usually)
• 2 teaspoons chili powder
• 1 teaspoon cumin
• Note: 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.

Details

Servings 8
Adapted from melskitchencafe.com

Preparation

Step 1

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.