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South of the Border Rice Salad

South of the Border Rice Salad dish


2 cups cooked Riceland Extra Long Grain Rice
1 can (15 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
1/2 cup each: chopped red bell pepper, chopped green bell pepper, chopped red onion
1/4 cup sliced jalapeno peppers, optional

1/4 cup vegetable oil
2 Tbsp. red wine vinegar
1 tsp. minced fresh garlic
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. black pepper


In large bowl, combine all salad ingredients; mix well and set aside. In cup, combine all dressing ingredients; stir to blend well. Toss salad with dressing. Refrigerate at least 1 hour to blend flavors. (From our "Rice Sensations" cookbook)