The Humpherys Family

Southwest Rice and Bean Salad with Dressing

Recipe Added:  11/7/2011
Salad:
5 cups cooked rice, warm
2 tsp salt
1 can black beans, rinsed, drained
1 can pinto beans, rinsed, drained
2 cups cooked, cubed chicken
1 can corn, drained
4 green onions, chopped
Dressing:
1/4 cup fresh lime juice
2 Tbsp red wine vinegar
2 Tbsp brown sugar
2/3 cup canola oil
1 can diced green chilies
2 tsp chili powder
1 tsp cumin
Combine all of the salad ingredients together in a large bowl. Combine dressing ingredients in blender until peppers are finely minced. Toss with salad. Serve warm or softened.
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