Southwestern Confetti Salad

Submitted by Kelly0412

"This is a GREAT rice side dish for any occasion. It is a recipe from Cooking Light Magazine and is a definite crowd pleaser!"

 

• Ready In: 1hr 20mins
• Ingredients: 16
• Yields: 1 cup
• Serves: 6

ingredients

• 1 cup cooked brown rice
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup coarsely chopped zucchini
• 1 cup grated carrot
• 1⁄2 cup diced plum tomato
• 1⁄3 cup diced red bell pepper
• 1⁄4 cup chopped green onion
• 2 tablespoons diced red onions
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 tablespoon canola oil
• 1 tablespoon minced seeded pickled jalapeno pepper
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon fresh ground black pepper
• 1 (15 ounce) can black beans, rinsed and drained

directions

1. Combine all ingredients in a large bowl, stirring well to combine.
2. Cover and chill at least 1 hour before serving.