*  Exported from  MasterCook  *
 
                       Salad Ole w/Chili Vinaigrette
 
 Recipe By     : Holiday Celebrations
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           long grain rice
    1      15 oz. can    pinto beans -- rinsed and drained
    1 1/2  cups          frozen whole kernel corn -- thawed
    3                    green onions -- sliced
      1/4  cup           red sweet pepper -- chopped
      1/4  cup           vegetable oil
    2      tablespoons   lime juice
    1      tablespoon    cider vinegar
    1      tablespoon    brown sugar
    2                    pickled jalapeno peppers, stemmed -- halved & seeded
           1 to 2 tsp.   chili powder
      1/4  teaspoon      salt
      1/2  teaspoon      ground cumin
 
 Cook rice in salted water as directed on the package.  (The rice can be
 cooked ahead and chilled.)
 
 Combine cooked rice, beans, corn, green onion, and sweet pepper in a large
 bowl.  Toss ligtly to mix.
 
 Combine oil, lime juice, vinegar, brown sugar, jalapeno pepper, chili powder,
 cumin and salt in a blender container or food processor bowl.  Cover and
 blend or process until smooth.
 
 Pour dressing over rice mixture; toss to coat.  Cover and chill until serving
 time or up to 2 days.  Serve at room temperature.  Makes 8 to 10 servings.
 
 Serve with “Oklahoma Style Brisket Sandwiches”
 
 
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