Ingredients
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2 cups cooked rice
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1 (16 ounce) can black beans, rinsed and drained
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1 (12 ounce) can white corn, drained
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1/3 cup canola oil
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1/4 cup fresh squeezed lime juice (3-4 limes)
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2 tablespoons apple cider vinegar
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1 tablespoon packed brown sugar
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2 teaspoons chili powder
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2 teaspoons ground cumin
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salt
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1 bunch fresh cilantro, chopped
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1 bunch green onion, chopped
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2 -3 pickled jalapeno peppers, seeded and chopped
Instructions
- In a large bowl, combine the rice, beans, corn and onions.
- Toss to mix.
- In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
- Pour the dressing over the rice mixture and mix well.
- Garnish with the cilantro and chopped tomatoes.
- This salad can be made 1-2 days in advance and served either cold or room temperature.