Guest guest Posted January 11, 2002 Report Share Posted January 11, 2002 * 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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