RICE AND RED BEANS SALAD

This is a nice summertime main dish salad and budget-friendly, too!  If you wish, other greens may be substituted for the spinach, such as arugula or dark leaf lettuce.  If using arugula, it might be best to leave out the cilantro, since arugula has a distinctive flavor of it's own.

3/4 cup brown rice

  2  14.5-ounce cans, drained and rinsed, or 3 1/2 cups red beans

3 cups spinach leaves, stems removed and coarsely chopped

1 cup frozen corn, thawed

1/4 cup minced cilantro leaves

1/2 cup salsa

4 teaspoons extra virgin olive oil

1/3 cup fresh lime juice

2 teaspoons grated lime peel

1/2 teaspoon ground cumin

1/2-1 teaspoon hot sauce, opt. (We like smoky chipotle)

salt and fresh ground pepper, to taste 

Cook rice as directed on package.  Cool to room temperature.  In a large bowl, combine rice with beans, spinach, corn, cilantro, and salsa.  In a small bowl, whisk together remaining ingredients.  Pour over rice mixture and stir well.  Chill.  Makes 4-6 servings.