Ingredients:
2 cups cooked rice
1 (16 ounce) cans black beans, rinsed and drained
1 (12 ounce) cans white corn, drained
1 bunch green onions, chopped
1/3 cup canola oil
1/4 cup fresh squeezed lime juice ( 3-4 limes)
2 tablespoons apple cider vinegar
1 tablespoon packed brown sugar
2 -3 pickled jalapeno peppers, seeded and chopped
2 teaspoons chili powder
2 teaspoons ground cumin
salt
1 bunch fresh cilantro, chopped
1 ripe tomatoes, chopped
Directions:
In a large bowl, combine the rice, beans, corn and onions.
Toss to mix.
In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
Pour the dressing over the rice mixture and mix well.
Garnish with the cilantro and chopped tomatoes.
This salad can be made 1-2 days in advance and served either cold or room temperature.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.