Fiesta Salad

Name: Fiesta Salad
Prep time: 10 min
Cook time: 12 h
Total time: 12 h 10 min
Yield: 8 serving(s)
Ingredients: 2/3 cup uncooked long grain rice; 2 cups frozen corn, thawed; 1 (15 ounce) can black beans, rinsed and drained; 6 green onions, sliced; 1/4 cup pickled jalapeno pepper, chopped; 1/4 cup canola oil; 2 tablespoons cider vinegar; 1 tablespoon lime juice; 1 teaspoon chili powder; 1 teaspoon molasses; 1/2 teaspoon salt; 1/2 teaspoon ground cumin

Submitted by DallasAggieGal

"I recently had this as a side to fajitas at a pool party. Although I haven't made it myself yet, everyone at the party loved it (me included!) so I'm putting it here for safekeeping. Cooking time is chill time."

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Ready In:: 12hrs 10mins
Ingredients:: 12
Serves:: 8

ingredients

²⁄₃ cup uncooked long grain rice
2 cups frozen corn, thawed
1 (15 ounce) can black beans, rinsed and drained
6 green onions, sliced
¹⁄₄ cup pickled jalapeno pepper, chopped
¹⁄₄ cup canola oil
2 tablespoons cider vinegar
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon molasses
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon ground cumin

directions

Cook rice according to package directions.
Meanwhile, combine the corn, beans, onions, and jalapenos.
In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.
(This is written exactly as the original recipe was written; I'm assuming you could also whisk the dressing ingredients if you didn't have a jar like it calls for.).
Stir the rice into the corn mixture.
Add dressing; toss to coat.
Cover and refrigerate at least 12 hours (yes, it actually said 12 hours!).