 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
|
My sister Kelly makes this AMAZING salad anytime we have a family get-together. It is loved by everyone in the family. The Mexican flavor is is unbeatable! Keeps in the fridge for up to a week! Ingredients:
1 cup white rice |
2 cups water |
1 (14.5 ounce) can diced tomatoes, drained |
1/3 cup red wine vinegar |
3 cloves garlic, minced |
1 tablespoon ground cumin |
4 teaspoons chili powder |
1 1/2 teaspoons salt |
1 teaspoon oregano |
ground black pepper to taste |
3/4 cup canola oil |
3 (15.5 ounce) cans black beans, drained and rinsed |
1/2 (10 ounce) box frozen corn, thawed |
Directions:
1. Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.
3. Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.
|
|