|Name:||Tropical Rice Salad||Contributor:||Relaena|
|Description:||sweet and spicy salad||Posted:||1998-09-10|
|Key words:||rice, beans, corn||Category:||Sauces|
|Ingredients:||2/3 c brown rice, cooked
15 oz canned black beans, drained & rinsed
3 ears of corn, husked
2 medium red onions, sliced thin
1 red bell pepper, roasted
1/2 c salsa
1/2 c orange juice
1/3 c lime juice
1 Tbsp canola oil
salt and pepper
1 jalapeno pepper, seeded & chopped
3 tablespoons fresh cilantro, chopped
1 mango, peeled & chopped
|Preparation:||Mix cooked rice and black beans in a large bowl. Preheat oven to 400 degrees F. Roast corn in oven until cooked (about 15 minutes).
Heat a small nonstick skillet, sprayed with vegetable oil, over medium heat. Add onions and cook until caramelized (15 minutes). Add a splash of balsamic vinegar to onions, if desired. Add to rice bean mixture.
Cut kernels off of roasted corn cobs and add to rice bean mixture. Peel and chop roasted bell pepper and add to rice bean mixture. Stir until mixed.
In a small bowl, whisk salsa, orange juice, lime juice, canola oil, and salt and pepper to taste. Peel and chop avocado. Add jalapeno, mango and avocado chunks. Add salsa mixture to rice bean mixture and toss until well mixed. Serve warm, or refrigerate rice bean mixture until cool and then make salsa dressing right before serving.