Tex-Mex Salad

Submitted by Michelle Hintze - added 5/1/24

Ingredients

• Salad:
• 3 cans black beans, drained
• 3 cans whole corn, drained (fresh is even better in the summer)
• 3 cups cooked rice (1 1/4 raw) (brown or white)
• 2 large chopped tomatoes
• 3/4 cup chopped red onion
• 1/2 cup chopped green onion
• 1/2 cup chopped fresh cilantro (I use much more)
• Dressing:
• 1 cup Newman's Own Olive Oil and Vinegar Dressing
• 1/4 red wine vinegar
• 4 oz. can chopped green chilies (I use more)
• 2 Tbsp. lime juice
• 1 Tbsp. cumin
• 2 tsp. salt

Instructions

1. Mix salad ingredients, except tomatoes. Cover and refrigerate up to 1 day.
2. Add tomatoes and toss with dressing.
3. Good served with tortilla chips to dip. Avocado is also a good addition, and it can be served on lettuce.