New Mexican Rice Salad - The Scramble

Name: New Mexican Rice Salad - The Scramble
Total time: 30 min
Ingredients: 1 - 1 1/4 cup quick-cooking brown or regular white rice; 15 oz. reduced-sodium canned black beans (or use any variety)(or use 1 1/2 cups home-cooked beans for every 15 oz. can),; 1 1/2 - 2 cups corn kernels, fresh, frozen, or canned (2 – 3 ears of corn if using fresh), (defrosted if frozen or drained if canned); 4 scallions (dark and light green parts, thinly sliced); 1 tomato (seeded and diced about 1 cup); 1/2 red bell pepper (chopped about 1/2 cup); 2 Tbsp. Italian salad dressing (or use 1 1/2 Tbsp. olive oil and 1 1/2 tsp. red wine vinegar); 3 Tbsp. salsa (look for brands with no sugar added),; 1/2 tsp. ground cumin; 1/2 lb. cooked and diced chicken, sausage, or shrimp ((optional))

www.thescramble.com

This colorful salad is a good one to make ahead of time for a busy night or bring to a picnic. You can also serve …

View Original

Share this recipe:

Ingredients

1 - 1 1/4 cup quick-cooking brown or regular white rice
15 oz. reduced-sodium canned black beans (or use any variety)(or use 1 1/2 cups home-cooked beans for every 15 oz. can),
1 1/2 - 2 cups corn kernels, fresh, frozen, or canned (2 – 3 ears of corn if using fresh), (defrosted if frozen or drained if canned)
4 scallions (dark and light green parts, thinly sliced)
1 tomato (seeded and diced about 1 cup)
1/2 red bell pepper (chopped about 1/2 cup)
2 Tbsp. Italian salad dressing (or use 1 1/2 Tbsp. olive oil and 1 1/2 tsp. red wine vinegar)
3 Tbsp. salsa (look for brands with no sugar added),
1/2 tsp. ground cumin
1/2 lb. cooked and diced chicken, sausage, or shrimp ((optional))