| 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>
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”