Veglog

Mexican Grain Salad

Author: Susan Hurtley · Date: August 05, 2007

We make this grain salad at least once a week, perfect to keep in the fridge for a day or two, and for packed lunches to serve at room temperature.

This will serve four people.

Ingredients

• 1/2 cup of olive oil
• 1/4 cup of balsamic vinegar
• 2 cloves crushed garlic
• 1 dried hot pepper cut into shreds (without the seeds)
• 2 teaspoons of chili powder
• 1/2 teaspoons of cumin
• Handfull of cilantro
• 3 cups of cooked rice
• 3 cups of vegetables: tomatoes, sweet peppers, grated carrot, celery, red onion
• 1 can of black beans, rinsed and drained
• 1 can of corn, drained
• 1 can of sliced olives, drained
• 1/2 cup of cubed cheese

Preperation

1. Cook the rice and cool. Put into a large bowl.
2. Mix the dressing ingredients and pour into bowl.
3. Chop the cilantro and mix with chopped vegetables, add to bowl.
4. Add canned ingredients to bowl.
5. Refrigerate for a few hours.

Bon Appétit!