Southwestern Rice Salad

Serves 12

1 1/3 c. water
2/3 c. uncooked long grain rice
¾ c. chopped green pepper
½ c. chopped red onion
1 med. carrot, chopped
3 garlic cloves, minced
1 T. vegetable oil
1 pkg. (16 oz.) frozen corn, thawed
1 (15 oz.) black beans, rinsed and drained
2 med. plum tomatoes, chopped
1 c. salted peanuts
1/3 c. minced fresh cilantro
2/3 c. olive oil
1/3 c. lemon juice
½ – 1 ½ tsp. cayenne pepper
½ tsp. ground cumin

In large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 mins. Remove from the heat. Let stand for 5 mins. or until rice is tender. Rinse rice with cold water and drain. Place in large bowl. In a small skillet, sauté the green pepper, onion, carrot and garlic in oil until crisp-tender. Add to rice. Stir in the corn, beans, tomatoes, peanuts and cilantro. In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat. Cover and refrigerate until serving.

Carol Shaffer

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