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Mexican Rice Salad
Yield: 12 servings
Time: 45 minutes prep + 1 hour chill
Recipe from Tammy Weaver
Salad:
5 C cooked rice
2-3 t salt
2 cans black beans
1 can corn
1 bunch green onions chopped
2 C shredded chicken
1/2 C chopped tomatoes
Dressing:
1/4 C lime juice
2 T vinegar
2 T packed brown sugar
2/3 C oil
4 pickled jalapenos (CAREFULL HERE, only use 2 if you don’t like a lot of heat)
2 t chili powder
1 t cumin
1. Cook up your rice and set aside to cool a bit before adding to the other ingredients.
2. Cook and shred your chicken. I like to place 2 chicken breasts in a deep skillet and cover them with water. Bring to a boil over high heat, then reduce to a rolling simmer and let the chicken cook for about 15 minutes or until it can be shredded with a fork.
3. Set the shredded chicken aside to cool as well.
4. Put all dressing ingredients in a blender and give the girl a whirl.
5. Add all salad ingredients together in a large bowl. Pour the dressing over the top and mix well with a wooden spoon.
6. Chill for at least 1 hour before serving.
I love your blog. I have tried many of your recipes now and they are all great. Your pictures are awesome too. Last night we tried the Mexican Rice salad. Everyone loved it.Keep up the good work!
Four thumbs up (husband and I as reviewers) for this wonderful main course salad. I added chopped cilantro, which was great. Black olives might be good in this salad, too. Thanks for sharing this recipe. Definitely a keeper.
I see that this recipe makes 12 servings. Would 1 cup be a serving?
Has it got Kidney beans in it?
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