Santa Fe Rice Salad
A colorful blend of tender rice, black beans, corn and bell peppers tossed with cilantro-lime dressing makes a refreshing main dish salad or festive side dish for grilled meats.
Yield: 12 ServingsStandard View | Foodservice View
| Ingredient | Quantity | Instruction |
|---|---|---|
| vegetable oil | 3/4 c. | 1. Make dressing: In medium bowl combine oil, vinegar, lime juice, mustard, salt and pepper; Whisk until blended. Set aside. |
| white wine vinegar | 1/4 c. | |
| lime juice | 1/4 c. | |
| dijon-style mustard | 1 tbsp. | |
| salt | 1 tbsp. | |
| freshly ground black pepper | 1/2 tsp. | |
| cooked medium or long grain white or brown rice or parboiled rice | 2 qt. | 2. In large bowl combine rice, bell peppers, black beans, corn and green onions. Stir cilantro into dressing and pour over rice mixture; toss until well mixed. Serve immediately or refrigerate to chill. |
| chopped red and/or yellow bell peppers | 2 c. | |
| cooked black beans, drained | 1 c. | |
| cooked corn | 1 c. | |
| thinly sliced green onions | 1 c. | |
| finely chopped cilantro | 1/4 c. | |
| lettuce leaves | as needed | 3. To serve: Place lettuce leaves on plate; scoop a cup of rice salad on lettuce. If desired, garnish with avocado slices and tortilla chips. |
| avocados, sliced (optional) | 3 | |
| tortilla chips, (optional) | as needed | |
