Recipe - Salad Ole Wchili Vinaigrette

1 cup Long grain rice
1 15 oz. can pinto beans;
rinsed and drained
1 One half cup Frozen whole kernel corn;
thawed
3 Green onions; cut or sliced up
One fourth cup Red sweet pepper; chopped
One fourth cup Vegetable oil
2 tablespoon Lime juice
1 tablespoon Cider vinegar
1 tablespoon Brown sugar
2 Pickled jalapeno peppers,
stemmed; halved & seeded
1 teaspoon Chili powder (up to 2)
One fourth teaspoon Salt
One half teaspoon Ground cumin

Cook rice in salted water as directed on the package. (The rice can be
cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large
bowl. Toss ligtly to mix.

Combine oil, lime juice, vinegar, brown sugar, jalapeno pepper, chili
powder, cumin and salt in a blender container or food processor bowl. Cover
and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until
serving time or up to 2 days. Serve at room temperature. Makes 8 to 10
servings.

Serve with "Oklahoma Style Brisket Sandwiches"
Recipe By : Holiday Celebrations

Posted to FOODWINE Digest 24 October 96

Date: Thu, 24 Oct 1996 12:10:44 0400

From: Laura Hunter LHunter722@AOL.COM