Fiesta Side Salad Recipe

By KSmitherman

Ingredients

• 2/3 cup uncooked long grain rice
• 2 cups frozen corn, thawed
• 1 can (15 ounces) black beans, rinsed and drained
• 6 green onions, sliced
• 1/4 cup pickled jalapeno slices, chopped
• 1/4 cup canola oil
• 2 tablespoons cider vinegar
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon molasses
• 1/2 teaspoon salt
• 1/2 teaspoon cumin seeds, toasted and ground

Preparation

Step 1

Cook rice according to package directions. Meanwhile, in a large bowl, combine the corn, beans, onions and jalapenos. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.
Stir rice into corn mixture. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 8 servings.