Perfect for a buffet, picnic or potluck, this colorful side can be served at room temperature. You’ll want to make extra because the flavors will only get better the second day.
—MICHELLE CHICOINE APO, AE
PREP: 30 MIN. + CHILLING • MAKES: 8 SERVINGS
2/3 cup uncooked long grain rice
2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
6 green onions, sliced
1/4 cup pickled jalapeno slices, chopped
1/4 cup canola oil
2 tablespoons cider vinegar
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon molasses
1/2 teaspoon salt
1/2 teaspoon cumin seeds, toasted and ground
1. Cook rice according to package directions. Meanwhile, in a large bowl, combine the corn, beans, onions and jalapenos. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.
2. Stir rice into corn mixture. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours.
TOP TIP
Toasting whole cumin seeds and then grinding them adds extra flavor to foods. If you don’t have whole cumin seeds, substitute 1/4 teaspoon of ground cumin but don’t toast it.