- Servings: 4 to 6
Ingredients:
| ¼ cup | Canola Oil |
| 2 Tbsp | Fresh Lemon Juice |
| 2 tsp | Honey |
| 1 tsp | Dried Mexican Oregano |
| ½ tsp | Ground Cumin |
| ¼ tsp | Chipotle Chile Powder |
| ¼ tsp | Salt |
| 3 cups | Cooked White Rice |
| 1 cup | Halved Red Grape Tomatoes |
| ¾ cup | Canned Black Beans, well-rinsed and drained |
| ½ cup | Cooked Fresh Whole Corn Kernels, or frozen and thawed |
| ¼ cup | Snipped Fresh Cilantro |
Directions:
Whisk oil, lemon juice, honey, oregano, cumin, chile powder and salt in a medium bowl until blended. Add rice, tomatoes, beans, corn, and cilantro; mix well. Cover and chill at least 1 hour. Garnish with additional cilantro, if desired.
Helpful Tips:
So easy! This is a simple, yet colorful salad, that is sure to please the adults and the kids. Make more for leftovers!
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