Fiesta Salad

DallasAggieGal's Note:

I recently had this as a side to fajitas at a pool party. Although I haven't made it myself yet, everyone at the party loved it (me included!) so I'm putting it here for safekeeping. Cooking time is chill time.

• Total Time: 12 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 12 hrs

Ingredients:

Servings: 8

• 2/3 cup uncooked long grain rice
• 2 cups frozen corn, thawed
• 1 (15 ounce) can black beans, rinsed and drained
• 6 green onions, sliced
• 1/4 cup pickled jalapeno pepper, chopped
• 1/4 cup canola oil
• 2 tablespoons cider vinegar
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon molasses
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin

Directions:

1. Cook rice according to package directions.
2. Meanwhile, combine the corn, beans, onions, and jalapenos.
3. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.
4. (This is written exactly as the original recipe was written; I'm assuming you could also whisk the dressing ingredients if you didn't have a jar like it calls for.).
5. Stir the rice into the corn mixture.
6. Add dressing; toss to coat.
7. Cover and refrigerate at least 12 hours (yes, it actually said 12 hours!).