Recipes

Jalapeno & Chili Rice Salad

Some like it hot and those who do will love this jalapeno & chili rice salad. One taste of this hearty dish and your guests will know you’re on fire.
Print Recipe

Course Salad
Cuisine Continental

Servings 1 servings
Calories 3425.41 kcal

Ingredients

  

  • 3 1/2 cup(s) rice, cooked and cooled (1 cup raw)
  • 1 can kidney beans
  • 1 can whole kernel corn
  • 1/2 cup(s) onion, chopped
  • 2 pickled jalapeno peppers
  • 333/1000 cup(s) vegetable oil
  • 2 tablespoon(s) lime juice
  • 1 tablespoon(s) cider vinegar
  • 1 tablespoon(s) packed brown sugar
  • 1 teaspoon(s) hot chili powder
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) ground cumin

Instructions

 

  • In a large bowl combine rice, beans, corn, onions, and peppers.
  • In a small bowl combine remaining ingredients whisk until sugar is dissolved and mixture is well blended.
  • Pour over salad and toss to coat well.
  • May be refrigerated or served at room temperature.

Nutrition

Calories: 3425.41kcalCarbohydrates: 607.7gProtein: 70.78gFat: 78.29gSaturated Fat: 6.04gSodium: 3755.1mgFiber: 37.65gSugar: 39.55g

Keyword Lemon, Rice, Vegetables
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