• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Salad Ole W/chili Vinaigrette

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 1 c Long grain rice
  • 1 15 oz. can pinto beans;
  • -rinsed and drained
  • 1 1/2 c Frozen whole kernel corn;
  • -thawed
  • 3 Green onions; sliced
  • 1/4 c Red sweet pepper; chopped
  • 1/4 c Vegetable oil
  • 2 tb Lime juice
  • 1 tb Cider vinegar
  • 1 tb Brown sugar
  • 2 Pickled jalapeno peppers,
  • -stemmed; halved & seeded
  • 1 ts Chili powder (up to 2)
  • 1/4 ts Salt
  • 1/2 ts Ground cumin


Cook rice in salted water as directed on the package. (The rice can be
cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large
bowl. Toss ligtly to mix.

Combine oil, lime juice, vinegar, brown sugar, jalapeno pepper, chili
powder, cumin and salt in a blender container or food processor bowl. Cover
and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until
serving time or up to 2 days. Serve at room temperature. Makes 8 to 10

Serve with "Oklahoma Style Brisket Sandwiches"

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