Monday, May 04, 2009

You should make this . . .




Wild West Tex-Mex Rice Salad
Perfect for Cinco de Mayo !

Dressing:
1 cup Newman's Own Olive Oil & Vinegar Dressing
1/4 cup red wine vinegar
3 tablespoons chipotle chiles, chopped (in adobo sauce)
Juice of 1 large lime (2 Tbs)
2 teaspoons salt

Salad:
3 cans (15.5 oz) black beans (rinsed & drained)
4 cans (15.5 oz) whole kernel corn, drained ....I use frozen corn.
3 cups cooked white rice
3/4 cup finely chopped red onion
1/2 cup finely chopped green onions, including tops
2 cups coarsely chopped tomatoes (plum)
Lime wedges & cilantro sprigs for garnish

Directions:
For the dressing, mix all the ingredients together well in a bowl.
To make the salad, mix all the salad ingredients in a large bowl.
Add the dressing to the salad, toss, cover, and place in refrigerator for at least one hour and up to 1 day (so the flavors have time to "marry").

P.S.  I love cilantro....so I just chop a bunch up and mix it in too.

That's it....Easy Peasy.




5 comments:

  1. YUM!! Looks good, I am so going to make it!

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  2. Emily...please hurry and move to Rochester! We are going to have so much fun together!

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  3. Looks yummy :) i like the bowl too :)

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  4. Mmmm that looks delicious! Sorry I did not tell you about my blog...I am not so active with it in the winter months...now that school is off I'm trying to do a better job. I love to read yours everyday!

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  5. I had this up looking at your blog at work, and before I knew it 3 people were looking at the yummy picture saying, " copy one off for me" Sure looks good, thanks for sharing :)

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