We normally think of soups as the standard this time of year, but Alice Bolen says she's got a salad sure to be a new winter favorite. The author of Simply Deliteful stopped by to share one of her family’s favorite recipes.
Southwestern Corn, Bean, and Rice Salad
This flavorful dish compliments many main courses and could be served alongside various meat preparations, as a hearty addition to a green salad, and is great served on an appetizer table with tortilla chips. Make enough to have some leftovers to serve the next morning rolled up in a warm tortilla with scrambled eggs for a yummy breakfast sandwich!
- 2 tablespoons apple cider vinegar
- 1/4 cup fresh lime or lemon juice
- 1/4 cup canola or light olive oil
- 2 tablespoons packed brown sugar
- 1/3 cup chicken broth
- 2 pickled jalapeno peppers, stemmed and seeded (more or less depending on heat desired.)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 1/2 teaspoons salt
Combine vinegar, lime/lemon juice, oil, brown sugar, broth, peppers, chili powder, cumin, and salt in blender and process until peppers are minced. Set aside till ready to mix salad.
**This can be made ahead very nicely. I usually make 1/2 recipe extra of the dressing to moisten it before serving if I make the salad a day or two ahead.
- 5 cups cooked rice
- 2 (16-ounce) cans beans, rinsed and drained. ( I like to combine great northern, black, and small red beans in any combination you prefer, for nice contrast in color, texture and flavor. However, it’s fine to use a single variety of beans if you wish. )
- 1 (23-ounce) can corn (You can use cooked frozen corn or corn cut from the cob. It;s about 2 cups.)
- 3/4 cup chopped scallions
In large bowl, mix rice, beans, corn, and scallions. Pour dressing over rice mixture and toss to coat. Serve at room temperature.