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Tex-Mex Salad with ChiliVinaigrette

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    Source: www.chef2chef.netReport recipe

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    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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