Fiesta Salad

• 23 cup uncooked long grain rice
• 2 cups frozen corn, thawed
• 1 (15 ounce) can black beans, rinsed and drained
• 6 green onions, sliced
• 14 cup pickled jalapeno pepper, chopped
• 14 cup canola oil
• 2 tablespoons cider vinegar
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon molasses
• 12 teaspoon salt
• 12 teaspoon ground cumin

1. Cook rice according to package directions.
2. Meanwhile, combine the corn, beans, onions, and jalapenos.
3. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.
4. (This is written exactly as the original recipe was written; I'm assuming you could also whisk the dressing ingredients if you didn't have a jar like it calls for.
5. ).
6. Stir the rice into the corn mixture.
7. Add dressing; toss to coat.
8. Cover and refrigerate at least 12 hours (yes, it actually said 12 hours!
9. ).

long grain rice, frozen corn, black beans, green onions, jalapeno pepper, canola oil, cider vinegar, lime juice, chili powder, molasses, salt, ground cumin

Taken from www.food.com/recipe/fiesta-salad-459214 (may not work)