Santa Fe Salad


Corn, black beans, minced onion and brown rice tossed with a cilantro, jalapeno and chili powder vinaigrette.


4 cups cooked brown rice, cooled
4 cups canned black beans or pinto beans, rinsed and drained
4 8-oz. cans whole kernel corn, drained
1⁄2 cup onion, minced
1⁄2 cup vinegar
1⁄4 cup oil
1⁄4 cup cilantro, chopped
3 jalapeño peppers, seeded, minced
4 tsp. chili powder
2 tsp. salt


1. In a large bowl, combine rice, beans, corn and onion.

2. In a separate bowl, whisk together vinegar, oil, cilantro, jalapeños, chili powder and salt.

3. Pour vinaigrette over rice mixture and toss lightly. Cover and chill for 2 to 3 hr. before serving.

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