Comino Corn and Rice Salad
Ready In: 1 hr 15 mins
Serves: 4-6
Ingredients
- 3 cups corn, cooked
- 1 1⁄2 cups cooked rice
- 1 -2 pickled jalapeno pepper, minced
- 1⁄4 cup green olives, sliced
- 1⁄4 cup black olives, sliced
- 3 tablespoons red onions, diced
- 1⁄4 cup oil
- 1 tablespoon lime juice
- 1 1⁄2 teaspoons cider vinegar
- 1 teaspoon molasses
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cumin seed, toasted and ground
Directions
- 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.
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