rice salad with hatch chile pesto vinaigrette

By Nancy Wekselbaum
rice salad with hatch chile pesto vinaigrette
ingredients
3/4 cup uncooked brown rice
1 jar THE GRACIOUS GOURMET HATCH CHILE PESTO
3 T freshly squeezed lime juice
3/4 cup whole kernel corn, (fresh or frozen, thawed)
3/4 cup rinsed & drained black beans
1/3 cup chopped red bell pepper
1/3 cup diced green onion
3/4 cup diced fresh mango
1/3 cup chopped cilantro


instructions
Cook rice according to package directions. When cooked, uncover and let cool to room
temperature. Combine THE GRACIOUS GOURMET HATCH CHILE PESTO and lime juice in
medium-sized serving bowl; whisk together to blend. Stir in rice, mix well. Stir in corn, black
beans, bell pepper and green onion. Cover and chill several hours or overnight. Stir in
mango and cilantro and serve immediately.

Posted in Salads