Rice Salad

Served cold, this fresh “rice salad” will give a little kick to your meal.

[Prep: 15 min + Chilling / Cook: –]

– 2 cups cooked/left-over whole grain or wild rice
– 1 can (8-10oz) chickpeas
– 1/2 cup corn (canned or thawed)
– 1/2 a bell pepper
– a couple stalks of celery
– 1 Tbs vinegar
– 1 Tbs lemon/lime juice
– 1 tsp chili powder
– drizzle of honey
– drizzle of olive oil
– dash of salt

1. Chop the bell pepper & celery and drain the corn and chickpeas. Combine in a large bowl.
2. Add the vinegar, lemon juice, chili powder, oil, honey and salt & mix well.
3. Stir in the rice.
4. Cover, and chill in the refrigerator for about 2 hours or overnight.
5. Ready to eat!

[Serves 2]

Recipe adapted from Fiesta Side Salad in Taste of Home, Simple and Delicious

• To say that I even adapted this recipe is a big stretch, but the idea & flavors were generally inspired by it. If you’re curious, the original called for:
  • black beans, not chickpeas
  • sliced green onions, not bell pepper
  • sliced pickled jalapenos, not celery
  • molasses, not honey
  • and toasted, ground cumin seeds
• It really seems like a fun recipe, but there are a few ingredients in there I knew I wouldn’t be able to get ahold of, so I swapped … a lot.