Here’s Terry’s recipe for the Summertime Rice Salad. It’s always a hit at parties!
Summertime Rice Salad
1 5-oz package of Mahatma yellow rice
1 8-oz package of Spanish-style Mexican rice
1 can black beans
1 10-oz package frozen white corn, thawed
1 bunch green onions, chopped
2 T Italian dressing
2 T cider vinegar
2 T lemon juice
1 T sherry
½ t each cumin, oregano, garlic salt
¼ t salt
3-4 Roma tomatoes, diced
Cook rice. While it cooks, drain beans, rinse well in a colander and put them in a mixing bowl. Add corn and green onions and toss. Mix together Italian dressing, vinegar, lemon juice, sherry, cumin, oregano, garlic salt and salt, and toss with bean mixture. When rice is done, toss it with bean mixture. Fold in tomatoes and serve either warm or chilled.