This recipe was found in a June/July 2006 Taste of Home magazine. It was entered by a woman who lived in Apple Valley, Minnesota. Some of my favorite recipes are from the Taste of Home magazines!
I made this salad for the first time in May but by the time I wanted to post it, I forgot what I liked about it! I was distracted during the summer months. Summer is my absolute favorite time of the year. Anyway, the recipe was good and would be nice to take for a potluck. Hopefully potlucks will be safe again next summer. It also makes a nice lunch to pack for work or school. I made several changes each time I made it. It seems like this is the kind of recipe that can be easily changed to your individual taste or what you have available. If the dressing tastes to tart for your liking, increase the oil.
Here is the adapted recipe:
Southwestern Rice Salad
12 Side Dish Servings or 6 Main Dish Servings
2 cups cooked rice- white, brown, wild rice or a mix of them
1 large red or green pepper, chopped
1 large carrot, chopped
1 medium onion
3 garlic cloves, minced
1 T vegetable oil
2 1/2 cups frozen corn, thawed
1 – 15 oz. can black or pinto beans rinsed and drained
2 medium tomatoes, chopped
1/3 cup fresh basil, cilantro or oregano (couple tablespoons), minced
Salt and pepper to taste
Dressing
1/3 cup olive oil
1/3 cup fresh lemon juice
1/2- 1 ½ tsp cayenne pepper
3/4 tsp cumin
In a small skillet, sauté the green pepper, onion, carrot and garlic in vegetable oil until tender crisp. Combine sautéed vegetables with rice, corn, beans, tomatoes, herbs, salt and pepper.
In a small bowl, add olive oil, lemon juice, cayenne and cumin. Whisk to combine. Pour over rice mixture and mix. Taste and adjust seasonings if needed. Refrigerate until serving.
I’m back to trying different recipes!!!! Up next is an easy shrimp dish.
Minnesota Food Lover 