Southwest Rice and Bean Salad with Sweet and Spicy Dressing

from melskitchencafe.com

*Serves 8-10

*Note: this salad is so adaptable. I've added 1/2 cup chopped fresh cilantro, subbed red onions for the green, doubled the dressing (just because!), and my favorite variation was made with a combination of wild and brown rice.

Salad:

5 cups cooked rice, warm or at room temperature (white, brown, wild rice or a combination!)

2 teaspoons salt

1 (15-oz.) can black beans, drained and rinsed

1 (15-oz.) can pinto beans, drained and rinsed

2 cups cooked, cubed chicken

1 (12-oz.) can corn, drained

4 green onions, chopped

Dressing:

1/4 cup fresh lime juice

2 tablespoons red wine vinegar

2 tablespoons packed brown sugar

2/3 cup canola oil

4-6 pickled jalepeno pepper rounds (found in the glass jars next to the olives, usually)

2 teaspoons chili powder

1 teaspoon cumin

Combine all of the salad ingredients together in a large bowl. Combine dressing ingredients in blender until peppers are finely minced. Toss with salad. Serve warm or at room temperature.