Quick and easy recipes for veggies/fish/olive oil good served cold?

Tex-Mex Salad with Chili Vinaigrette





Makes 8 to 10 servings





Ingredients:


Salad:


1 cup long grain rice


1 15 ounce can pinto beans, rinsed and drained


1 1/2 cups fresh or frozen whole kernel corn


3 green onions, sliced


1/4 cup red sweet pepper, chopped


Vinaigrette:


1/4 cup corn oil


2 tablespoons lime juice


1 tablespoon cider vinegar


1 tablespoon brown sugar


2 pickled jalape帽o peppers, stemmed, halved and seeded


1 teaspoon chili powder (or more to taste)


1/4 teaspoon salt


1/2 teaspoon ground cumin


Preparation:


Salad:


Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)





Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.


Vinaigrette:


Combine corn oil, lime juice, vinegar, brown sugar, jalape帽o pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.





Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.