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.
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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