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Santa Fe Salad Recipe By : USA Rice Council Servings : 2
1 cup cooked brown rice -- cooled 1 cup canned black beans -- or pinto beans, rinsed, drained 8 3/4 ounces canned corn -- drained 2 tablespoons onion -- minced 2 tablespoons vinegar 1 tablespoon vegetable oil 1 tablespoon fresh cilantro -- snipped 1 jalapeno pepper -- minced 1 teaspoon chili powder 1/2 teaspoon salt
Combine rice, beans, corn and onion in medium bowl. Whisk remaining ingredients in small bowl; pour over rice mixture. Chill 2 to 3 hours so flavors will blend. Stir before serving.
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