santa fe rice salad with chile red pepper vinaigrette
3/4 cup uncooked brown rice
1 jar (7 oz.)The Gracious Gourmet Chile Red Pepper Tapenade
3 tablespoons freshly squeezed lime juice
3/4 cup whole kernel corn, (fresh or frozen, thawed)
3/4 cup rinsed and drained canned black beans 1/2 cup chopped red bell pepper 1/3 cup diced green onion 3/4 cup diced fresh mango 1/2 cup diced fresh avacado 1/3 cup chopped fresh cilantro
Cook rice according to package directions. When cooked, uncover and let cool to room temperature. Combine Chile Red Pepper Tapenade 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, avocado and cilantro and serve immediately.
