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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Santa Fe Rice Salad Recipe

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This recipe for Santa Fe Rice Salad is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C cooked rice, cooled
1 can (15 oz.) black or pinto beans, rinsed and drained (about 1½ cups)
1 can (17 oz.) whole-kernel corn, drained (about 1½ cups)
¼ C minced onion
2 T white wine vinegar
2 T vegetable oil
2 T chopped fresh parsley
1-2 jalapeno peppers, minced
2 tsp. chili powder
1 tsp. salt
¼ tsp. sugar
Directions:
Directions:
In a small bowl, combine the rice, beans, corn, and onion.

In another small bowl, whisk together the remaining ingredients; pour over the rice mixture. Mix well.

Cover and chill for 2-3 hours to allow the flavors to blend. Stir before serving.
Number Of Servings:
Number Of Servings:
Makes 4-5 servings

 

 

 

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