Fiesta Side Salad

By Lori01

Flavors keep getting better the second day.

Ingredients

• 2/3 Cup uncooked long grain rice
• 2 Cups frozen corn, thawed
• 1 15oz Can black beans, rinsed and drained
• 6 Green onions, sliced
• 1/4 Cup jarred jalapeno slices, chopped
• 1/4 Cup Canola oil
• 2 Tblsp Cider Vinegar
• 1 Tbls Lime Juice
• 1 teas Chili powder
• 1 teas Molasses
• 1/2 teas Salt
• 1/2 teas 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.

TIPS:
Toasting whole cumin seeds and then grinding them adds extra flavor to this salad. If you don't have whole cumin seeds, substitute 1/4 teas of ground cumin - don't toast.