 |
Prep Time: 10 Minutes Cook Time: 720 Minutes |
Ready In: 730 Minutes Servings: 8 |
|
I recently had this as a side to fajitas at a pool party. Although I haven't made it myself yet, everyone at the party loved it (me included!) so I'm putting it here for safekeeping. Cooking time is chill time. Ingredients:
2/3 cup uncooked long grain rice |
2 cups frozen corn, thawed |
1 (15 ounce) can black beans, rinsed and drained |
6 green onions, sliced |
1/4 cup pickled jalapeno pepper, chopped |
1/4 cup canola oil |
2 tablespoons cider vinegar |
1 tablespoon lime juice |
1 teaspoon chili powder |
1 teaspoon molasses |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
Directions:
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. Stir the rice into the corn mixture.
6. Add dressing; toss to coat.
7. Cover and refrigerate at least 12 hours (yes, it actually said 12 hours!).
|
|