I made this salad for a cast party a few days ago, and I can tell you not much of it was brought back home. It’s bursting with fresh flavor and can be put together in less than a half hour. That frees up more time for margaritas. Yay! Win – win.
Enjoy it as a main course or as a side dish with your other favorite Mexican foods.
The Stuff You Need:
2 Cups cooked Rice
1 Cup fresh or frozen Corn kernels
4 Scallions, minced
1/2 Red Bell Pepper, chopped
1/2 Jalapeno, chopped
1 Cup black Beans, drained and rinsed (other beans can be substituted)
1 Cup chopped Tomatoes (I like cherry tomatoes, sliced in half)
1/3 Cup Spanish Olives, sliced in half
3 to 4 Tablespoons chopped fresh Cilantro
For the dressing:
3 Tablespoons Olive Oil (I use My Blue Kitchen Ancho Oil)
Zest of 1 Lime
Juice of 1 Lime; use more or less, to taste
2 teaspoons ground Cumin
2 Tablespoons Water
Salt & Pepper to taste
Here's How It's Done:
Serves 4 to 6 as a main course – or – 10 to 12 as a side dish
- Combine rice, corn, scallions, bell pepper, jalapeno, beans, tomatoes and olives in a large bowl.
- Prepare the dressing in a separate container. Taste and adjust seasonings before adding to the salad.
- Add dressing to salad, stir to combine and serve immediately, or chill to serve later.
- optional garnish: shredded Mexican style cheese and toasted Chili Pepitos.
Notes:
You can use pasta instead of rice. However, gluten free pasta tends to get mushy when served cold.
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