Santa Fe Rice Salad

[Guest guest]

Santa Fe Rice Salad

Servings: 6    

 

Ingredients:  

· 2 cups white rice, cooked and chilled · 1/4 cup seasoned rice vinegar

· 3/4 cup black beans or kidney beans, rinsed · 1 tablespoon canned chipotle

chilies in adobo

and dried sauce, minced (can be substituted with fresh

· 1 large tomato, seeded and diced jalapeno peppers)

· 3/4 teaspoon salt or to taste

· 1/3 cup green onions, sliced · 1/2 teaspoon sugar

· 1/3 cup vegetable oil · 1 small avocado, diced

 

Preparation:

In a large bowl, combine rice, beans, tomato, and green onions; mix well. In a

small bowl,

combine remaining ingredients except avocado; mix well. Pour over rice mixture;

mix well. Cover and

refrigerate at least 30 minutes. MAKE AHEAD: At this point, salad can be

refrigerated up to 24

hours. Just before serving check seasoning and gently stir in avocado. Serve

chilled or at room

temperature.

 Hugz

karen

 

 

 

 

 

[Guest guest]

This sounds great. Thanks for posting it, Karen.

 

~ PT ~

 

Action springs not from thought,

but from a readiness for responsibility.

~ Dietrich Bonhoeffer

~~~*~~~*~~~*~~~>

, Karen George <daddyslilladyk

wrote:

>

> Santa Fe Rice Salad

> Servings: 6