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Southwest Rice and Bean Salad with Sweet and Spicy Dressing

Mel's Kitchen Cafe
  • 15 minutes
  • Serves 8 to 10

INGREDIENTS

2 cups

Chicken, cooked

1 15 ounce can

Black beans

1 12 ounce can

Corn

4

Green onions

4

Pickled jalepeno pepper

1 15 ounce can

Pinto beans

1/4 cup

Lime juice, fresh

5 cups

Rice, cooked

2 tbsp

Brown sugar, packed

2 tsp

Chili powder

2 tsp

Salt

2/3 cup

Canola oil

2 tbsp

Red wine vinegar

1 tsp

Cumin