Southwest Rice Salad
photo by moonpoodle
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 cups cooked rice
- 1 (16 ounce) can black beans, rinsed and drained
- 1 (12 ounce) can white corn, drained
- 1 bunch green onion, chopped
- 1⁄3 cup canola oil
- 1⁄4 cup fresh squeezed lime juice (3-4 limes)
- 2 tablespoons apple cider vinegar
- 1 tablespoon packed brown sugar
- 2 -3 pickled jalapeno peppers, seeded and chopped
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- salt
-
optional
- 1 bunch fresh cilantro, chopped
- 1 ripe tomatoes, chopped
directions
- In a large bowl, combine the rice, beans, corn and onions.
- Toss to mix.
- In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
- Pour the dressing over the rice mixture and mix well.
- Garnish with the cilantro and chopped tomatoes.
- This salad can be made 1-2 days in advance and served either cold or room temperature.
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Reviews
-
Wow, what a great tasting salad. I wasn't too sure about the brown sugar, but I made this exactly as directed. I only had fresh jalapeño, so I used a little trick of poaching them in a little water until they softenend, then used them like the pickled jalapeños. Everything was wonderful, and we enjoyed this recipe very much. Thanks so much for sharing.
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Overall I think this dish is great and a good way to jazz up the regular sidedish dilemma. I did change a few things as we do not have a taste for hot or spicy foods. I omitted the jalapeno all together and used 4 cloves of garlic instead. I also used vegie oil to replace canola, and 1 teaspoon of curry as I did not have cumin. I used frozen yellow corn thawed in microwave 2 minutes. I do think that the next time I will use Orzo instead of rice. I do not like the instant and I thought the Hanmi rice in the cooker stuck together a bit much for my liking. Orzo all the way next time. Other than the few diffrence's mentioned followed the recipe and it was a hit! Thanks!!!!
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Tweaks
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Overall I think this dish is great and a good way to jazz up the regular sidedish dilemma. I did change a few things as we do not have a taste for hot or spicy foods. I omitted the jalapeno all together and used 4 cloves of garlic instead. I also used vegie oil to replace canola, and 1 teaspoon of curry as I did not have cumin. I used frozen yellow corn thawed in microwave 2 minutes. I do think that the next time I will use Orzo instead of rice. I do not like the instant and I thought the Hanmi rice in the cooker stuck together a bit much for my liking. Orzo all the way next time. Other than the few diffrence's mentioned followed the recipe and it was a hit! Thanks!!!!
RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
<p> The next challenge was a freakish fall I took while in New York with my daughter that left me paralyzed and in much pain. I thank God that I am so much better today after more than two years recovery, with total mobility and just some minor pain in my arms and hands. Cooking and communicating here was not really on my priority list. But, I am back in action and ready to cook, take photos, and enjoy this wonderful community of friends.<img title=Laughing src=../tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /></p>
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