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

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.

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

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