Foods with the word “Southwest” in them were things that I avoided for a long, long time. I hates tomatoes. I hated beans. I didn’t understand why people would put corn in an omelette. Whyyyy?? I’ve gotten over it, but that’s just another peak into the hell that my mom had to deal with when feeding me.
My dad would do terrible things like add corn-filled salsa to omelettes and then force everyone to eat them. That is such a dad thing. My high school sweetheart’s dad did stuff like that. “I like it. You have to, too.” I never fought my dad on it though. I’d choke down at least half, and then I’d saw I was full and just be hungry until I could sneak a cookie or chips. Moms are far more forgiving in my experience.
I’m glad I’ve gotten over my picky eating. Everyone else is too, haha.
This southwest rice salad is something that I would have avoided like the plague when I was younger. Now I’m embracing it. This salad is delicious! These are the quirkier type things that we have at our family functions. It’s really tasty and simple to make!
Cold rice is another one of those things that took me a while to be ok with. I honestly prefer this salad more on the tepid side. It’s also really good cold. The homemade vinaigrette is delicious and definitely worth trying. I like to make it in a larger batch so I can use it for other things.
- 3 tablespoons white wine vinegar
- 1 teaspoon honey
- 3/4 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground red pepper
- 2 tablespoons canola oilRICE SALAD
- 2 Cups cooked rice
- 1 15 ounce can of black beans, drained and rinsed
- 1 package frozen corn, thawed and drained
- 8-10 grape tomatoes, halved
- 3 green onions, choppedInstructionsSOUTHWEST VINAIGRETTE:
- To prepare vinaigrette, combine ingredients in a medium bowl.
- Gradually add oil, whisking constantly. Set aside.
- Combine ingredients in a bowl. Toss well.
- Combine rice mixture and salad dressing, tossing well.