Ingredients Jump to Instructions ↓

  1. 1 cup long grain rice

  2. 1 15 ounce can pinto beans, rinsed and drained

  3. 1 1/2 cups fresh or frozen whole kernel corn

  4. 3 green onions, sliced

  5. 1/4 cup red sweet pepper, chopped Vinaigrette:

  6. 1/4 cup corn oil

  7. 2 tablespoons lime juice

  8. 1 tablespoon cider vinegar

  9. 1 tablespoon brown sugar

  10. 2 pickled jalapeño peppers, stemmed, halved and seeded

  11. 1 teaspoon chili powder (or more to taste)

  12. 1/4 teaspoon salt

  13. 1/2 teaspoon ground

Instructions Jump to Ingredients ↑

  1. Preparation : Salad: Cook rice in salted water as directed on the package. (Therice can be cooked ahead and chilled.) Combine cooked rice, beans, corn, green onion, and sweet pepper in a largebowl. Toss lightly to mix. Vinaigrette: Combine corn oil, lime juice, vinegar, brown sugar,jalapeño pepper, chili powder, cumin and salt in a blender container or foodprocessor bowl. Cover and blend or process until smooth. Pour dressing over rice mixture; toss to coat. Cover and chill until servingtime or up to 2 days. Serve at room temperature.


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