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.