Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Corn, Rice, & Bean Salad




Source of Recipe


Internet


List of Ingredients




2 cups dry rice, cooked and still hot (about 5-6 cups cooked)
2 16oz cans pink kidney beans (rinsed and drained)
1 12oz can corn niblets or frozen corn
3/4 cup chopped green onions
2/3 cup corn oil
1/4 cup lime juice
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
4 pickled jalape��eppers (stemmed, seeded and quartered)
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons salt


Recipe



In a large bowl toss together the cooked rice, beans, corn and green onions.
In a blender or food processor: blend the oil, lime juice, vinegar, sugar, jalape��eppers, chili powder, cumin and salt.
Add this dressing to the large bowl of stuff and stir to mix.
Serve at room temperature or chilled.
*Variations

I usually add 1 can of pinto or other pink beans and 1 can of black beans instead of the kidney beans.
I like to add 1 can of white corn hominy instead of the niblets, rinsed well and drained.
I cut the oil way back and only use half, if that.