Santa-Fe Rice Salad.

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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 will need:

  1. 2 cups cooled cooked rice
  2. 1 (15-ounce) can pinto beans, rinsed and drained
  3. 3 ears fresh corn on the cob (about 1-1/2 cups kernels) (see Note)
  4. 1 diced red bell pepper
  5. 1/4 cup minced onion
  6. 2 tablespoons white vinegar
  7. 2 tablespoons vegetable oil
  8. 2 tablespoons chopped fresh parsley
  9. 1 jalapeno pepper, minced
  10. 2 teaspoons chili powder
  11. 1 teaspoon salt
  12. 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.


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

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