Fiesta Salad
- Ready In:
- 12hrs 10mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 157.80 ml uncooked long grain rice
- 473.18 ml frozen corn, thawed
- 425.24 g can black beans, rinsed and drained
- 6 green onions, sliced
- 59.14 ml pickled jalapeno pepper, chopped
- 59.14 ml canola oil
- 29.58 ml cider vinegar
- 14.79 ml lime juice
- 4.92 ml chili powder
- 4.92 ml molasses
- 2.46 ml salt
- 2.46 ml ground cumin
directions
- Cook rice according to package directions.
- Meanwhile, combine the corn, beans, onions, and jalapenos.
- In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.
- (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.).
- Stir the rice into the corn mixture.
- Add dressing; toss to coat.
- Cover and refrigerate at least 12 hours (yes, it actually said 12 hours!).
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