Southwestern Rice Salad

I have wanted a nice side dish for tacos and other Mexican-inspired dishes for a long time. Refried beans and Spanish rice are great, but I have yet to find a recipe that really compares to those side dishes that we can get at our favorite local Mexican restaurant. So we decided that those dishes would be best left for truly special treats when we go out.

So I decided to experiment and see what I could come up with. And since it’s warm out and our house was humid and hot all day, I was in the mood for a cold side dish. This turned out so delicious. It’s a great side dish for a Mexican meal, but I think it would also be great for a picnic or other summer evenet. I could even eat this happily as a main course.

Southwestern Rice Salad

• 1 1/2 c. fully cooked black beans (or 1 can black beans)
• 1 1/2 c. frozen corn, thawed
• 1 5oz. can diced green chilies
• 1/2 c. mayonnaise
• 2 t. cumin
• 1 t. chili powder
• 1 t. salt
• 2 c. fully cooked brown or white rice

1. In a large bowl, combine black beans, corn and chilies.

2. In a small bowl, stir together the mayonnaise and seasonings. Add to the bean and corn mixture and stir to combine.

3. Refrigerate for at least 30 minutes to let the flavors start to develop. Stir in the cooked rice and refrigerate until serving.