Ingredients:
3 cups cooked white rice, cooled
1 (16 ounce) cans kidney beans, drained
1 1/2 cups frozen corn kernels ( I sometimes use canned)
4 -5 chopped green onions
1/4 cup pickled jalapeno peppers ( diced)
1/3 cup light olive oil
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon cumin
Directions:
In large bowl mix rice, beans corn, green onion, and jalapenos.
In small bowl mix remaining ingredients until sugar is dissolved. Toss together and let stand at room temperature 4 hours.
Servings: 8
Time preparation: 15 min.
Time total: 20 min.