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:
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:
In a medium bowl, combine rice, beans, corn kernels, and onion.
In another small bowl, whisk together remaining ingredients. Pour over rice mixture; mix well.
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.