Fiesta Salad

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.

• Ready In: 12 hrs 10 mins
• Serves: 8

Ingredients

• 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!).