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Recipe from: Lalaloob
Cindy Kavor shared this award-winning recipe with the 100 Pennies Scholarship drive. This is a great make-ahead salad that delivers the goods.
For the Dressing:
1 cup of Paul Newman's olive oil and vinegar dressing
¼ cup red wine vinegar
3 tablespoons chipotle chiles, in adolbo sauce chopped
juice of 1 large lime, about 2 tablespoons
1 tablespoon cumin
2 teaspoons salt
Mix all the ingredients in a bowl.
For the Salad:
3 15½ to 19 ounce cans black beans, rinsed and drained
4 15½ to 16 ounce cans whole kernel corn
3 cups cooked white rice
¼ cup finely chopped red onion
½ cup finely chopped green onion, including the tops
½ cup chopped cilantro
Mix all the ingredients in a bowl. Add the dressing to the salad and leave in the refrigerator for one hour or one day.
2 cups coarsely chopped tomatoes
fresh cilantro stem
Before serving the salad, add the chopped tomatoes and garnish with lime wedges and cilantro.