Salad ole w/chili vinaigrette

8 Servings

Ingredients

Quantity Ingredient
1 cup Long grain rice
1 15 oz. can pinto beans; rinsed and drained
1½ cup Frozen whole kernel corn; thawed
3 Green onions; sliced
¼ cup Red sweet pepper; chopped
¼ cup Vegetable oil
2 tablespoons Lime juice
1 tablespoon Cider vinegar
1 tablespoon Brown sugar
2 Pickled jalapeno peppers, stemmed; halved & seeded
1 teaspoon Chili powder (up to 2)
¼ teaspoon Salt
½ teaspoon Ground cumin

Directions

Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss ligtly to mix.

Combine oil, lime juice, vinegar, brown sugar, jalapeno pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature. Makes 8 to 10 servings.

Serve with "Oklahoma Style Brisket Sandwiches" Recipe By : Holiday Celebrations Posted to FOODWINE Digest 24 October 96 Date: Thu, 24 Oct 1996 12:10:44 -0400 From: Laura Hunter <LHunter722@...>

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