Southwest Rice and Bean Salad with Sweet and Spicy Dressing

Name: Southwest Rice and Bean Salad with Sweet and Spicy Dressing
Ingredients: 5 cups cooked rice, warm or at room temperature (white, brown, wild rice or a combination!); 2 teaspoons salt; 1 (15-oz.) can black beans, drained and rinsed; 1 (15-oz.) can pinto beans, drained and rinsed; 2 cups cooked, cubed chicken; 1 (12-oz.) can corn, drained; 4 green onions, chopped; 1/4 cup fresh lime juice; 2 tablespoons red wine vinegar; 2 tablespoons packed brown sugar; 2/3 cup canola oil; 4 pickled jalepeno pepper rounds (found in the glass jars next to the olives, usually); 2 teaspoons chili powder; 1 teaspoon cumin

Southwest Rice and Bean Salad with Sweet and Spicy Dressing was pinched from <a href="http://www.melskitchencafe.com/2009/09/tamis-southwest-rice-and-bean-salad.html" target="_blank">www.melskitchencafe.com.</a>

"Note: this salad is so adaptable. I’ve added 1/2 cup chopped fresh cilantro, subbed red onions for the green, doubled the dressing (just because!), and my favorite variation was made with a combination of wild and brown rice...."

INGREDIENTS

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5 cups cooked rice, warm or at room temperature (white, brown, wild rice or a combination!)

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2 teaspoons salt

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1 (15-oz.) can black beans, drained and rinsed

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1 (15-oz.) can pinto beans, drained and rinsed

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2 cups cooked, cubed chicken

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1 (12-oz.) can corn, drained

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4 green onions, chopped

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1/4 cup fresh lime juice

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2 tablespoons red wine vinegar

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2 tablespoons packed brown sugar

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2/3 cup canola oil

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4 pickled jalepeno pepper rounds (found in the glass jars next to the olives, usually)

•

2 teaspoons chili powder

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1 teaspoon cumin

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