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Santa Fe Rice Salad

Santa Fe Rice Salad
SERVES
4
CHILL TIME
2 Hr
COOK TIME
5 Min

Planning a Tex-Mex feast? Here's a side dish that'll add extra flavor and color to your plate. Our Santa Fe Rice Salad has a little bit of everything, including beans, corn, bell peppers, and yummy spices!

What You'll Need

  • 2 cups cooled cooked rice
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 3 ears fresh corn on the cob (about 1-1/2 cups kernels) (see Note)
  • 1 diced red bell pepper
  • 1/4 cup minced onion
  • 2 tablespoons white vinegar
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped fresh parsley
  • 1 jalapeno pepper, minced
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon sugar

What to Do

  1. In a medium bowl, combine rice, beans, corn kernels, and onion.
     
  2. In another small bowl, whisk together remaining ingredients. Pour over rice mixture; mix well.
     
  3. Cover and chill 2 to 3 hours to allow flavors to blend. Stir before serving.
     

Notes

To remove corn from the cob, cut wide end so it stands up, then using a sharp knife or corn stripper, cut off the kernels.


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