The Pioneer Woman Tasty Kitchen
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Southwest Rice and Bean Salad with Sweet ‘n Spicy Dressing

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

The bean and rice ingredients in this recipe are paired with a tangy, sweet dressing that takes this dish over the top!

Ingredients

  • FOR THE SALAD:
  • 4 cups Cooked Brown Basamati Rice
  • 1 box (6 Oz. Box) Uncle Ben's Wild Rice, Prepared According To Directions
  • 15 ounces, weight Can Black Beans, Drained And Rinsed
  • 15 ounces, weight Can Pinto Beans, Drained And Rinsed
  • 2 cups Seasoned, Cooked, Cubed Chicken
  • 12 ounces, weight Can Corn, Drained
  • 4 whole Green Onions, Chopped
  • 2 teaspoons Salt
  • 2 Tablespoons Garlic Powder
  • _____
  • FOR THE DRESSING:
  • ¼ cups Lime Juice
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Packed Brown Sugar
  • ⅔ cups Olive Oil
  • 4 whole Pickled Jalapeno Pepper Rounds, Finely Chopped (pickled Gives You Flavor Without Packing Heat)
  • 1-½ teaspoon Chili Powder
  • 2 teaspoons Cumin

Preparation

Combine all of the salad ingredients together in a large bowl. Combine dressing ingredients and whisk well. Toss with salad. Serve warm or at room temperature. Serves 8-10.

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2 Reviews

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jessicagrimes on 10.13.2011

holy cow this is good! Makes a ton too! I used a rotisserie chicken for the meat
YUM YUM!

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beth0502 on 9.26.2011

Delicious! I’ve made it 3 times in 3 weeks. A new family favorite…thanks for sharing!

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