Southwest Rice And Bean Salad With Sweet ‘N Spicy Dressing
- FOR THE SALAD:
- 4 cups Cooked Brown Basamati Rice
- 1 box (6 Oz. Box) Uncle Ben's Wild Rice, Prepared According To Directions
- 15 ounces, weight Can Black Beans, Drained And Rinsed
- 15 ounces, weight Can Pinto Beans, Drained And Rinsed
- 2 cups Seasoned, Cooked, Cubed Chicken
- 12 ounces, weight Can Corn, Drained
- 4 whole Green Onions, Chopped
- 2 teaspoons Salt
- 2 Tablespoons Garlic Powder
- _____
- FOR THE DRESSING:
- 1/4 cups Lime Juice
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Packed Brown Sugar
- 2/3 cups Olive Oil
- 4 whole Pickled Jalapeno Pepper Rounds, Finely Chopped (pickled Gives You Flavor Without Packing Heat)
- 1-1/2 teaspoon Chili Powder
- 2 teaspoons Cumin
- Combine all of the salad ingredients together in a large bowl. Combine dressing ingredients and whisk well. Toss with salad. Serve warm or at room temperature. Serves 8-10.
salad, uncle ben, black beans, pinto beans, chicken, corn, green onions, salt, garlic, dressing, ubc, red wine vinegar, brown sugar, olive oil, pepper, chili powder, cumin
Taken from tastykitchen.com/recipes/salads/southwest-rice-and-bean-salad-with-sweet-e28098n-spicy-dressing/ (may not work)