Cilantro Lime Rice Salad

Here is the recipe from Super Saturday's yummy meal!

Cilantro Lime Rice Salad

• 2 c. long grain white rice
• 1 c. brown rice (or 1 more cup of white rice--any combination of 3 c. rice will work)
• 5 c. water (I use 1 TB chicken bouillon in the water to give more flavor, or can use part chicken broth)

Cook rice on the stove, in a rice cooker or pressure cooker until tender and fluffy, about 20-30 minutes depending which method you choose, then chill.

• 2 cooked chicken breasts, cut or shredded into small pieces
• 1 onion, diced (optional)
• 1 can rotel tomatoes (or 1 c. diced tomatoes & 1 can diced green chilies) Rotel brand is basically canned tomatoes and green chilies.
• 2 cans black beans, drained and rinsed
• 1 1/2 c. frozen corn, thawed (much better with frozen corn, but canned could work too)
• 1 c. cilantro, chopped
• 1 bunch green onions, sliced
• 3 tomatoes, diced (optional if in season)
• 2 peppers (can use green, yellow, red, or orange), chopped
• 1-2 mangos, chopped
• 1-2 avocados, peeled and diced

Dressing: (mix together, let sit for at lease 1/2 hr. to blend flavors)

• 1/2 c. lime juice
• 1/4 c. white vinegar
• 1/4- 1/3 c. brown sugar
• 1/4 c. vegetable or canola oil (I use olive oil)
• 2 tsp. chili powder (or chili seasoning)
• 2 tsp. cumin
• Salt (if needed once taste the salad)

Blend rice, chicken and vegetables together, toss with dressing and serve!