I didn't end up making it, Brandon did (hmm, crazy trend here lately) but I do know he followed my suggestion to cut the oil in half and sub water. It worked just fine. I could still tell there was oil in it, but it wasn't so much that I felt like I had on lip gloss when I was eating the salad. Unfortunately, I didn't get pickled jalapeños because I thought we had some. I think the salad would have been a bit better with the jalapeños, but it was fine without it - just a bit sweet, and not a lot of spice. However, that made it great for the kids.
Yield: 12 servings
Time: 45 minutes prep + 1 hour chill
Ingredients
- 5 cups cooked rice
- 2 teaspoons salt
- 2 cans black beans
- 1 can corn
- 1 bunch green onions chopped
- 2 cups chopped or shredded chicken (I just used the pre-cooked)
- 1/2 cup chopped tomatoes
Dressing Ingredients
- 1/4 cup lime juice
- 2 Tablespoons vinegar
- 2 Tablespoons packed brown sugar
- 1/3 cup oil
- 1/3 cup water
- 2-4 pickled jalapeños
- 2 teaspoons chili powder
- 1 teaspoon cumin
Directions
- Cook rice and set aside to cool. Cook and shred chicken (boil for 15 min.) or use pre-cooked.
- Put all dressing ingredients in a blender and puree.
- Put all salad ingredients in a large bowl. Pour dressing over the top and mix well.
- Chill for at least 1 hour before serving.
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