Tuesday, March 03, 2009

Southwestern Bean and Rice Salad

I thought I'd share one of our favorite recipes.

For the Salad:

1 large onion, sliced
6 roma tomatoes, diced
1 green bell pepper diced
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can small red beans, rinsed and drained
1 can corn, drained
1 can diced green chilis
4 to 6 cups cooked rice
1 cup cubed Jack cheese

For the Dressing:

3 oz. olive oil
2 oz. apple cider vinegar
2 oz. mustard
1 Tbsp. cumin
1 Tbsp. sugar
1 Tbsp. garlic, minced
1 tsp. salt
1 tsp. pepper
2 Tbsp. cilantro (more if using fresh)

Mix all salad ingredients and a large bowl (beware it makes A LOT). Mix all the dressing ingredients separately and pour over salad. Mix well.  Can be eaten cold, stores well, can be eaten hot as a filling for a wrap. Could also add chicken.  I usually serve it with tortilla chips.