Southwestern Rice and Bean Salad

Mexican
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Ingredients

  • 2/3 cup uncooked white rice
  • 1 1/3 cups water
  • 1 can (15oz) black beans, drained and rinsed
  • 1 lg tomato, seeded and diced
  • 3/4 cup shredded cheddar cheese
  • 1/3 cup green onions, sliced
  • 1/3 cup vegetable oil
  • 1/4 cup vinegar
  • 1 Tbsp diced jalapeno peppers
  • 2 Tbsp cilantro, chopped
  • 1/2 tsp white sugar
  • salt, to taste
  • 1 avocado

Instructions

1

In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.

2

In a large bowl, mix together the rice, beans, tomato, cheese and green onion.

3

In a small bowl, whisk together the oil, vinegar, peppers, cilantro, sugar, and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.

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Aug 2005 Added