Corn, Rice And Bean Salad

• 3 1/2 c. cooked converted rice
• 1 (16 oz.) can pink kidney beans, rinsed and drained
• 2 Tbsp. fresh lime juice
• 1 Tbsp. packed brown sugar
• 1/2 tsp. ground cumin
• 2 pickled jalapeno peppers, stemmed, seeds and ribs removed and finely minced
• 1 (12 oz.) can corn niblets
• 1/3 c. chopped scallions
• 1/3 c. safflower/corn oil
• 1 Tbsp. cider vinegar
• 1 tsp. salt
• 1/2 tsp. chili powder

1. In a large bowl, combine rice, beans, corn, scallions and jalapeno peppers.
2. Toss to mix.
3. In a small bowl, combine the oil, lime juice, vinegar, brown sugar, salt, cumin and chili powder. Whisk to blend well and dissolve the sugar.
4. Pour the dressing over the salad.
5. Toss to coat.
6. Let stand at room temperature, tossing occasionally, for up to 4 hours before serving or cover and refrigerate for up to 3 days.
7. Serves 6 to 8.

rice, kidney beans, lime juice, brown sugar, ground cumin, jalapeno peppers, corn niblets, scallions, corn oil, cider vinegar, salt, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379690 (may not work)