Picture courtesy My Kitchen Cafe
Southwest Rice and Bean Salad
From My Kitchen Cafe
5 cups cooked rice, warm or at room temperature
2 teaspoons salt
1 (16-oz.) can black beans, drained and rinsed
1 (16-oz.) can pinto beans, drained and rinsed
2 cups cooked, cubed chicken
1 (12-oz.) can corn, drained
4 green onions, chopped
From My Kitchen Cafe
5 cups cooked rice, warm or at room temperature
2 teaspoons salt
1 (16-oz.) can black beans, drained and rinsed
1 (16-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 Mexican section)
2 teaspoons chili powder
1 teaspoon cumin
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.
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