Saturday, May 15, 2010

Southwest Rice and Bean Salad

This was so delicious. The family was a little skeptical when I first put it on the table, but after one bite, we could not get enough. Oh, and don't even get me started about how delicious it was the next day....mmm. You could serve this as a side (although it was our main dish) or as a great dish at a shower or party. OR...its amazing stuffed in a burrito or quesadilla. Love it.
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

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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