Ingredients
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3 cups corn, cooked
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1 1/2 cups cooked rice
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1 -2 pickled jalapeno pepper, minced
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1/4 cup green olives, sliced
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1/4 cup black olives, sliced
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1/4 cup oil
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1 tablespoon lime juice
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1 1/2 teaspoons cider vinegar
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1 teaspoon molasses
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1/2 teaspoon chili powder
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1/2 teaspoon salt
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1/2 teaspoon cumin seed, toasted and ground
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3 tablespoons red onions, diced
Instructions
- In a large bowl combine the corn, rice, jalapenos, olives and red onion.
- Put the oil, lime juice, vinegar, molasses, chili powder, salt and cumin into a lidded jar; shake until combined.
- Pour the dressing over the rice mixture and toss gently.
- Refrigerate the salad for at least 1 hour and at most overnight.