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Salad Ole w/Chili Vinaigrette

Make Salad Ole w/Chili Vinaigrette at home with Long Grain Rice, Pinto Beans, Frozen Whole Kernel Corn, Green Onions, and Red Sweet Pepper. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1
• 1 1/2 cup
• 3
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 2
• 1
• 1/4 tsp
• 1/2 tsp

Method (preview)

1. 1

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

2. 2

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

3. 3

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

4. 4

   Cover and blend or process until smooth.

5. 5

   Pour dressing over rice mixture; toss to coat.

6. 6

   Cover and chill until serving time or up to 2 days.

7. 7

   Serve at room temperature.

8. 8

   Serve with "Oklahoma Style Brisket Sandwiches"