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Mexican Rice and Bean Salad

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* Exported from MasterCook *

 

Mexican Rice and Bean Salad

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 6 Preparation Time :0:00

Categories : Salads

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cooked or canned black beans

2 cups cooked long-grain white rice

Kernels from 2 ears of cooked fresh corn

1 cup Lime Vinaigrette (recipe follows)

2 teaspoons ground cumin

1/2 teaspoon ground dried chipotles or cayenne

3 tablespoons minced cilantro leaves

1 red onion -- diced

2 small zucchini -- diced

1 red bell pepper -- diced

1 gold or orange bell pepper -- diced

1 poblano chile, cut into small dice

Kosher salt

Black pepper in a mill

Lime Vinaigrette

1/3 cup fresh lime juice

1 teaspoon Dijon mustard

2 cloves garlic -- minced

1 tablespoon minced fresh herbs, such as thyme, oregano --

Italian parsley,

chives, or a combination

3/4 cup extra virgin olive oil

3/4 teaspoon kosher salt

Black pepper in a mill

 

Once they are cooked, let the beans, rice, and corn cool to room

temperature. Put the beans, rice, and corn in a large bowl, and toss

together lightly.

 

Make the dressing: In a small bowl, combine the vinaigrette, cumin,

chipotles or cayenne, and half of the cilantro. Spoon half of the dressing

over the rice mixture, and toss lightly. Put the onion, zucchini, bell

peppers, and poblano in a medium bowl, pour the rest of the dressing over,

and toss. Let both the rice mixture and the onion mixture rest for 30

minutes. Add the onion mixture to the rice mixture, toss together, and

season with salt and pepper. Scatter the rest of the cilantro over the

salad, and serve immediately. The salad can be refrigerated, covered, for up

to 3 days; bring back to room temperature before serving.

 

Lime Vinaigrette:

In a small bowl, whisk together the lime juice and mustard. Add the garlic

and herbs, and whisk in the olive oil. Season with salt and pepper. Use

immediately, or refrigerate, covered, for up to 3 to 4 days; bring to room

temperature before using.

 

 

 

 

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