Mexi Rice And Black Bean Salad
Taken from my “Favorites” folder!..
Once you make this you will crave it often
Test Kitchen Notes; to take this to another level use grilled corn removed from the cob, make certain to use only cold rice, brown rice works well also, make this as spicy as you like buy adjust the salsa heat level, for more heat add in a minced and seeded jalapeno pepper 
Servings 4-6
INGREDIENTS:
2 cups cold cooked white rice
1 (14 or 15 ounce) can black beans, rinsed and drained
1 cup frozen whole kernel corn, cooked and drained
1/2 red bell pepper, seeded and finely chopped
2 green onions, chopped (or to taste)
1/3 cup chopped fresh cilantro
1/3 cup salsa (use mild or medium salsa)
1/4 cup mayonnaise
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon garlic powder
salt and fresh ground black pepper, to taste (I use seasoned salt)
INSTRUCTIONS:——————————
In a large bowl combine the cold cooked rice with black beans, corn, bell pepper, green onion, and cilantro; toss well.
In another bowl whisk the salsa with mayonnaise, garlic powder and cumin. Add to rice mixture; mix well.
Season with salt and pepper to taste.
Serve at room temperature or chilled.
Posted on Recipezazz.com
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