Mexican Rice Salad

Mexican Rice Salad

This is good with leftovers – mushrooms, carrots, any vegetable. Everything is to taste. If you like it spicier, add more hot sauce. If you don’t have peppers, no problem. You get the idea.

2 limes, juiced
3 tbs. olive oil
1 tbs. salt
1 tsp. pepper
1 tsp. hot sauce
½ red onion, diced
6 cups cooked rice (texmati is good)
2 cans black beans, rinsed and drained
4 ears cooked corn on the cob, cut off the cob and chopped
½ bunch cilantro, rinsed, stemmed, and chopped
3 scallions, rinsed and chopped
1 jar (7 oz.) roasted red peppers, rinsed and chopped

1. Whisk together first 6 ingredients in a large bowl. Let sit for 30 minutes to take the bite out of the onions.

2. Add remaining ingredients, mix well.

3. Serve room temperature or chilled.

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