 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
âPerfect for a buffet, picnic or potluck, this colorful side can be served at room temperature, says Michelle Chicoine of Missoula, Montana. Youâll want to make extra because the flavors only get better the second day!â TASTY TIP Toasting whole cumin seeds and then grinding them adds extra flavor to this salad. If you donât have whole cumin seeds, substitute 1/4 teaspoon of ground cuminâdonât toast. Ingredients:
2/3 cup uncooked long grain rice |
2 cups frozen corn, thawed |
1 can (15 ounces) black beans, rinsed and drained |
6 green onions, sliced |
1/4 cup pickled jalapeno slices, 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 cumin seeds, toasted and ground |
Directions:
1. Cook rice according to package directions. Meanwhile, in a large bowl, combine the corn, beans, onions and jalapenos. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.
2. Stir rice into corn mixture. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 8 servings.
|
|