| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Salads | 8 | Servings | |
INGREDIENTS
| 1 | c | Long grain rice |
| 1 | 15 oz. can pinto beans; rinsed and drained | |
| 1 1/2 | c | Frozen whole kernel corn; thawed |
| 3 | Green onions; sliced | |
| 1/4 | c | Red sweet pepper; chopped |
| 1/4 | c | Vegetable oil |
| 2 | tb | Lime juice |
| 1 | tb | Cider vinegar |
| 1 | tb | Brown sugar |
| 2 | Pickled jalapeno peppers, stemmed; halved & seeded | |
| 1 | ts | Chili powder (up to 2) |
| 1/4 | ts | Salt |
| 1/2 | ts | Ground cumin |
INSTRUCTIONS
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.) Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss ligtly to mix. Combine oil, lime juice, vinegar, brown sugar, jalapeno pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth. Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature. Makes 8 to 10 servings. Serve with "Oklahoma Style Brisket Sandwiches" Recipe By : Holiday Celebrations Posted to FOODWINE Digest 24 October 96 Date: Thu, 24 Oct 1996 12:10:44 -0400 From: Laura Hunter <LHunter722@AOL.COM>
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