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Southwestern Rice Salad

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“I haven't tried this yet, but it's definitely on my to-make list yet before summer's completely over. Looks like a great side dish for a Tex-Mex kind of meal -- or a potluck party. From TOH magazine.”
READY IN:
30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer ro 15 minutes.
  2. Remove from heat and let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl.
  3. In a small skillet, saute the green pepper, onion, carrot, and garlic in oil until crisp-tender.
  4. Add to rice. Stir in corn, beans, tomatoes, peanuts (if using) and cilantro.
  5. In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat.
  6. Cover and refrigerate until serving.

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