Judy chose a delicious sounding salad for our second week. But then, I’m a sucker for cold rice salads of any type. My selection for my week in June will be a cold rice salad, too. (although a very different flavor profile)
Here is Judy’s recipe – adjusted for my own preferences. You can see her original recipe in our salads thread on SlowTalk.
2 cups dried black beans prepared according to overnight soaking method. NO salt.
Rinse in cold water until water runs clear. Drain completely.
3 cups cooked brown rice. Leaning toward slightly undercooking to avoid mushiness. Also rinse in cold water and drain completely.
Dice in a uniform size to black beans the following:
1- large orange pepper
1- large green pepper
1- medium size red onion
Mince:
4- 2″-3″ long fresh jalapeno peppers
6- garlic cloves
Thaw and drain:
1 1/2 cups- Trader Joe’s frozen roasted corn kernels
Combine all ingredients in a large bowl and toss for even distribution.
Prepare a fresh dressing of the following ingredients, emulsifying with a stick blender:
1/2 cup- High quality olive oil (I used Mauro’s, of course)
Zest of four limes
1/3 cup- fresh squeezed lime juice
1 tsp- prepared yellow mustard (don’t use brown mustard)
3 cloves- minced garlic
3- roasted poblano peppers from a jar
1 tsp- ground cumin
1 tsp- chili powder
2 tsp- dried cilantro
salt and pepper to taste
Toss salad with dressing. Cover and refridgerate to meld flavors. Toss again just before serving, adding in fresh chopped cilantro if desired.