A tasty side dish for your summer picnics!

Southwestern Rice Salad

Ingredients

1-1/3 cups water
2/3 cup uncooked long grain rice
3/4 cup chopped green pepper
1/2 cup chopped red onion
1 medium carrot, chopped
1 tablespoon canola oil
3 garlic cloves, minced
1 — 16 oz. package frozen corn, thawed
1 — 15 oz. can black beans, rinsed and drained
2 medium plum tomatoes, chopped
1 cup salted peanuts
1/3 cup minced fresh cilantro
2/3 cup olive oil
1/3 cup lemon juice
1/2 to 1-1/2 teaspoons cayenne pepper (to taste)
1/2 teaspoon ground cumin

Directions

~In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes.

~Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl.

~In a small skillet, saute the green pepper, onion, and carrot in oil until crisp-tender. Add garlic; cook 1 minute longer. Add to rice. Stir in the corn, beans, tomatoes, peanuts, and cilantro.

~In a small bowl, combine the oil, lemon juice, cayenne, and cumin. Pour over rice mixture; stir to coat.

~Cover and refrigerate until serving.