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Mexican Rice Salad
Loaded with vegetables and beans, this rice salad is hearty enough to be a main dish or perfect as a side with grilled steak or burgers.
Ingredients
Dressing:
1/4 cup olive oil
1/4 cup fresh squeezed lime juice (1 large lime)
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 teaspoon ground cumin
Salad:
2 cups cooked long grain or basmati rice, cooked
1 can (15 ounce) black beans, drained and rinsed
1 cup frozen corn, thawed
1 cup plum tomatoes, chopped
1 cup carrots, finely diced
1/4 cup fresh cilantro, chopped
1/8 cup scallions, chopped
salt and pepper to taste
Directions
Dressing:
Whisk together all ingredients. Set aside.
Salad:
In a large bowl toss all ingredients. Add dressing and toss again. Refrigerate until ready to serve. Can be prepared 1 day ahead.
Serves: 4
