Southwest Rice and Bean Salad

Made by: Maria

Salad:
5 cups cooked rice
2 tsp salt
1 (16 oz) can black beans, drained and rinsed
1 (16 oz) can pinto beans, drained and rinsed
2 cups cooked, cubed chicken
1 cup corn
4 green onions, chopped

Dressing:

1/4 cup fresh lime juice
2 Tbsp red wine vinegar
2 Tbsp packed brown sugar
1/3 cup canola or vegetable oil
4 pickled jalapeno pepper rounds
2 tsp chili powder
1 tsp cumin

Combine all salad ingredients together in a large bowl.  Combine dressing ingredients in blender and blend until peppers are finely minced.  Toss with salad.  Serve warm on tortillas for a dinner, cold as a side salad, or with chips as an appetizer.  Makes a lot!