Mexican Rice Salad

Vinaigrette:
2/3 cup salad oil (I used olive oil)
1/4 cup lemon or lime juice
2 Tbsp cider vinegar
2 Tbsp brown sugar
2 tsp chili powder
1 tsp ground cumin
1 tsp salt
1 small can chopped green chilies

3 cups cooked rice
2 (16-oz) cans pinto beans, drained (4 cups)
3 cups frozen corn, thawed, or 1 can corn
1/4 cup chopped scallions (optional)

1. Mix together vinaigrette ingredients in a large bowl. Add rice, beans, corn, and scallions. Mix well and cover. Let flavors blend a few hours before serving. Good cold or at room temperature. Good served with corn tortilla chips.

Source: Cooking With Grace

Try #1 - March 2012
Easy, pretty good. I served it with lettuce and tortilla chips, to make it a sort of taco saiad.