Salad Ole W/chili Vinaigrette

Categories: Salads

Serves: 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

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