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.
