Southwest Rice Salad with Salsa Vinaigrette Recipe
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Servings
Prep Time
10
servings
0:15
minutes
Cook Time
1:00
minutes
Servings
Prep Time
10
servings
0:15
minutes
Cook Time
1:00
minutes
Ingredients
1
cup
uncooked brown rice
1 jar (16 ounces) chipotle thick and chunky salsa
OR any flavor
3
tablespoons
Mazola® Corn Oil
1
cup
whole kernel corn (fresh or frozen
thawed)
1
can
(15 ounces) black beans
rinsed and drained
1 red bell pepper
chopped
1 carrot
shredded
1/2
cup
diced peeled jicama
1/2
cup
chopped green onion
1
tablespoon
hot sauce
1 avocado
peeled
1/3
cup
chopped fresh cilantro
Instructions
Step 1) Cook rice according to package directions.
Step 2) Combine salsa and corn oil in large serving bowl; whisk together to blend. Stir in warm rice, mix well.
Step 3) Add corn, black beans, bell pepper, carrot, jicama, green onion and hot sauce. Mix well.
Step 4) Cover and chill several hours or overnight. Stir in avocado and cilantro and serve immediately.