Mexican Rice Salad

Ruth Bianchi from Apple Valley, Minnesota notes, “The recipe for this delicious, colorful salad has been in my family for years. My mother used to bring it to many different functions, and...

Directions In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice...

Ingredients

• 1-1/3 cups water
• 2/3 cup uncooked long grain rice
• 3/4 cup chopped green pepper
• 1/2 cup chopped red onion
• 1 medium carrot, chopped
• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 1 package (16 ounces) frozen corn, thawed
• 1 can (15 ounces) black beans, rinsed and drained
• 2 medium plum tomatoes, chopped
• 1 cup salted peanuts
• 1/3 cup minced fresh cilantro
• 2/3 cup olive oil
• 1/3 cup lemon juice
• 1/2 to 1-1/2 teaspoons cayenne pepper
• 1/2 teaspoon ground cumin