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September 16, 2008



In a large bowl, combine ...

2 - 15oz cans of whole corn - drained

2 - 15oz cans of black beans drained and rinsed

1 - 15oz can "zesty" tomatoes ( like stewed / diced / with green chili peppers in them) NOT drained

3/4 cup thinly sliced green onions

In a small bowl, whisk or blend together ...

1/3 cup olive oil

1/3 cup lime juice

2 t. ground cumin

1 t. salt

1 T. finely chopped parsley or (don't look Sophia) cilantro

Pour dressing over corn/beans, stir, and let sit for a couple hours to blend flavors.

MAKE-AHEAD RICE SALAD -- Tim Morris (ala Joyce Rosencrans at the Cincinnati Post)

Recipe adapted from the USA Rice Federation.

3 cups cooked rice, cooled (1 cup uncooked)
3 ears sweet corn
1 (4-oz.) can mild green chilies, chopped, drained
1/2 cup green salad olives with pimiento
1/3 cup each green, red bell pepper
1/3 cup sliced green onions
3 Tbs. fresh lime juice
3 Tbs. olive oil
1 garlic clove, crushed hot sauce, as desired
3 oz. crumbled feta cheese
4 oz. shredded Monterey Jack cheese
lettuce cups
grape tomatoes to garnish

Preparation: Select regular long-grain rice or another favorite. Cook in boiling, salted water as directed on package. Let stand off heat, covered, until cooled. Turn into a large mixing bowl and fluff with a fork. Meanwhile, microwave, grill or boil sweet corn. When cool enough to handle, slice kernels off cob into bowl of rice. Add drained green chilies, raggedy salad olives (chop larger pieces), bell pepper, green onions, lime juice, olive oil, garlic clove (mince if not thoroughly crushed) and hot sauce, if using. Toss with a fork. Just before serving, add feta and Jack cheeses. Toss with a fork. Scoop rice salad into lettuce cups and garnish with grape tomatoes or slim tomato wedges. Yield: 8 servings

Posted by ewilson at September 16, 2008 09:34 AM


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