Southwest Rice and Bean Salad

5.0(9)

The end result of this salad is delicious. Incredible, in fact. The salad ingredients are tasty and, paired with the tangy sweet dressing, it's a knockout.

by Melanie - Mel's Kitchen Cafe·published 2009-10-17

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Main Dish SaladsSalads

Servings

Total time

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prep 10 min

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Ingredients (15)

serves

5 cups Cooked Rice, Warm Or At Room Temperaturecooked-rice
2 teaspoons Saltsalt
1 can (16-oz.) Black Beans, Rinsed And Drainedblack-beans
1 can (16-oz.) Pinto Beans, Rinsed And Drainedpinto-beans
2 cups Cubed Cooked Chickenchicken
1 can (12-oz.) Corn, Drainedcorn
4 whole Green Onions, Sliced (white And Green Parts)scallion
FOR THE DRESSING:
¼ cups Fresh Lime Juicelime-juice
2 Tablespoons Red Wine Vinegarred-wine-vinegar
2 Tablespoons Brown Sugarbrown-sugar
⅔ cups Canola Oilcanola-oil
4 whole Pickled Jalapeno Pepper Rounds (found In A Glass Jar Near The Olives At The Grocery Store)jalapeno
2 teaspoons Chili Powderchili-powder
1 teaspoon Cumincumin

Instructions (1 steps)

01Combine all of the salad ingredients together in a large bowl. Combine dressing ingredients in a blender until peppers are finely minced. Toss with the salad. Serve warm or at room temperature.

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Not rich — missing servings, total time, or calories.