robertson rice and bean salad

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* Exported from MasterCook *

 

Mexican Rice and Bean Salad with Cumin Vinaigrette

 

Recipe By :Robin Robertson

Serving Size : 8 Preparation Time :0:00

Categories : Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

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4 cups cooked brown rice -- cooled

2 cups cooked pinto beans

1 cup corn kernels

1/2 medium red onion -- chopped

4 ounces canned jalapeno peppers -- minced

1/2 teaspoon minced garlic

3 tablespoons cider vinegar

2 tablespoons fresh lime juice

1 teaspoon light brown sugar

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

3/4 teaspoon salt

1/8 teaspoon cayenne

1/4 cup olive oil

6 cups romaine lettuce -- (torn)

12 cherry tomato -- (12 to 16) halved

 

1. Combine the rice, beans, corn, onion, jalapenos, and garlic in a large bowl

and set aside.

 

2. In a small bowl, combine the vinegar, lime juice, brown sugar, chili powder,

cumin, salt and cayenne. Whisk in the oil and adjust seasonings to taste. Pour

dressing over salad nad toss to coat. Set aside for 30 minutes at room

temperature to allow the flavors to mingle. Line the serving plates with the

lettuce and top with the salad mixture. Garnish with cherry tomatoes and serve

(6 to 8).

 

VARIATIONS: Replace romaine with any salad green or a mix. Replace pinto beans

with other beans or a variety. Replace brown rice with white.

 

Description:

" Main dish salad "

Source:

" Some Like It Hot "

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Per Serving (excluding unknown items): 267 Calories; 8g Fat (26.9% calories from

fat); 8g Protein; 43g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 448mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates.

 

NOTES : This colorful salad is one of my [Robin's] favorites because it can be

made ahead of time and is hearty enough to stand as a meal in itself. The rice

and lime juice in this salad reflect the Spanish influence on Mexican cuisine.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0