Southwest Rice Salad

This healthy salad has lots of taste and eye appeal. Add more or less jalapenos to suit your own heat preference. Most people like it this way and I serve some hot sauce on the side for the heat lovers.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  cups cooked rice
• 1 (16 ounce) can black beans, rinsed and drained
• 1 (12 ounce) can white corn, drained
• 1  bunch green onion, chopped
• 1⁄3 cup canola oil
• 1⁄4 cup  fresh squeezed lime juice (3-4 limes)
• 2  tablespoons apple cider vinegar
• 1  tablespoon  packed brown sugar
• 2 -3  pickled jalapeno peppers, seeded and chopped
• 2  teaspoons chili powder
• 2  teaspoons ground cumin
•  salt

• optional

• 1  bunch fresh cilantro, chopped
• 1  ripe tomatoes, chopped

Directions

1. In a large bowl, combine the rice, beans, corn and onions.
2. Toss to mix.
3. In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
4. Pour the dressing over the rice mixture and mix well.
5. Garnish with the cilantro and chopped tomatoes.
6. This salad can be made 1-2 days in advance and served either cold or room temperature.