Comino Corn and Rice Salad

Recipe by Acerast
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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