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Southwestern Rice Salad




Source of Recipe


Taste of Home


List of Ingredients




1-1/3 cups water
2/3 cup uncooked long grain rice
3/4 cup chopped green pepper
1/2 cup chopped red onion
1 medium carrot, chopped
3 garlic cloves, minced
1 tablespoon vegetable oil
1 package (16 ounces) frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
2 medium plum tomatoes, chopped
1 cup salted peanuts
1/3 cup minced fresh cilantro
2/3 cup olive oil
1/3 cup lemon juice
1/2 to 1-1/2 teaspoons cayenne pepper
1/2 teaspoon ground cumin



Recipe



In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl.

In a small skillet, saute the green pepper, onion, carrot and garlic in oil until crisp-tender. Add to rice. Stir in the corn, beans, tomatoes, peanuts and cilantro.

In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat. Cover and refrigerate until serving. Yield: 12 servings.