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@...>