Santa Fe Rice Salad
Cold & refreshing rice salad with veggies and beans–perfect potluck food!
Ingredients
- 2-4 c cooked rice I prefer short grain brown
- 1 bell pepper diced (any color is fine)
- 1-2 cans black beans rinsed
- 1 can sweet corn drained
- 1 red onion diced
Dressing:
- 1 bunch cilantro washed, bulk of stems removed
- 1/2 c olive oil
- 1/4-1/2 c vinegar white or red wine vinegar work best, pretty much any besides balsamic is fine
- 1 TBS dijon mustard
- 3-4 cloves garlic minced
- 1/4-1/2 tsp Ground cumin
- salt & pepper to taste (start with 1/2 tsp each. Freshly ground pepper is best)
Instructions
For salad:
- In large bowl, combine rice with remaining ingredients.
- Make and add dressing and mix well.
- Chill before serving.
For dressing:
- Combine ingredients in blender until creamy. If too thick, add some water or a little more vinegar.
Notes
Suggested add-ins: sliced green onions; diced avocadoes; diced, cooked chicken; diced cucumbers; quartered cherry tomatoes; salsa verde.
Substitutions: white rice; pinto or kidney beans.