I found this recipe at From My Kitchen Cafe. These days make one or two dishes a week and eat them for multiple meals. I have changed the recipe to suit what was in my pantry. Here's my version of Tami's Southwest Rice and Bean Salad.
5 cups cooked rice, warm or at room temperature
2 teaspoons salt
I added some chopped Roma tomatoes for color and sweetness. LOVELY.
1 (16-oz.) can black beans, drained and rinsed
1 (16-oz.) can pinto beans, drained and rinsed (I only had black beans, but I'm sure pinto would be great)
2 cups cooked, cubed chicken (rotisserie or I also like to put a couple chicken breasts in my crockpot before I leave for work and then just cut them up for this salad when I get home).
1 (12-oz.) can corn, drained (frozen corn would work great, too)
4 green onions, chopped
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons packed brown sugar
2/3 cup canola oil
4 pickled jalepeno pepper rounds (found in the glass jars next to the olives, usually)
2 teaspoons chili powder
1 teaspoon cumin
Combine all of the salad ingredients together in a large bowl. Combine dressing ingredients in blender until peppers are finely minced. Toss with salad. Serve warm or at room temperature. The second day my salad had dried out a bit. It was perfect to wrap up in a fresh tortilla.