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Southwest Rice Salad with Salsa Vinaigrette

With Mazola® Rightblend Oil

Serving Size Icon

SERVING SIZE

10 SERVINGS

Total Time Icon

TOTAL TIME

1 HOUR 15 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 1 cup uncooked brown rice
  • 1 jar (16 ounces) chipotle thick and chunky salsa, OR any flavor
  • 3 tablespoons Mazola RightBlend Oil
  • 1 cup whole kernel corn (fresh or frozen, thawed)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 red bell pepper, chopped
  • 1 carrot, shredded
  • 1/2 cup diced peeled jicama
  • 1/2 cup chopped green onion
  • 1 tablespoon hot sauce
  • 1 avocado, peeled, seeded and diced
  • 1/3 cup chopped fresh cilantro

Instructions:

  1. Cook rice according to package directions.
  2. Combine salsa and Mazola RightBlend Oil in large serving bowl; whisk together to blend. Stir in warm rice, mix well.
  3. Add corn, black beans, bell pepper, carrot, jicama, green onion and hot sauce. Mix well.
  4. Cover and chill several hours or overnight. Stir in avocado and cilantro and serve immediately.
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