Southwestern Rice Salad

Roosie's Note:

Credited to Lundberg Family farms, from the book "The Color Code." Personally, I would use brown rice in this recipe for the health benefits. The other flavors are strong enough that it should not matter if you are used to white rice.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 8 cups

• 1 cup rice, cooked and cooled
• 1 cup corn
• 1 1/4 cups black beans (approx.)
• 1 1/4 cups mild salsa
• 3/4 cup green onion, diced
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1/4 cup sliced black olives
• 2 teaspoons cumin
• 1/4 cup fresh cilantro, chopped (optional)
• 2 cloves garlic, minced
• 2 tablespoons lime juice (fresh, please!)

Directions:

1. Combine all ingredients in a large bowl.
2. Chill (overnight is best) and serve.

Reviews

[ellie_]

Very good and different salad which we had with chicken. I made a few minor changes based on what I had by using a red onion, chopped (instead of green onions), two green peppers (instead of red and green) and skipped the cilantro all together. The salsa I used was called Road Kill Salsa, so it was a bit on the hot side but contained black beans and pineapple which was a nice addition. Next time I think I will use milder salsa and serve this with tortilla chips. Thanks for sharing!