Southwestern Rice Salad

Ingredients

For the Salad Dressing

1/3 cup lime juice
2 Tablespoon olive oil
1/4 cup chopped green onions
1 Tablespoon fresh cilantro
2 cloves garlic,  minced
1/2 teaspoon cumin
1/2 teaspoon salt

For the Salad

3 cup cold cooked white rice
1 (16 ounce) bag frozen vegetable mixture of corn, red peppers and green peppers, thawed and drained
1 can kidney beans, drained and rinsed
1 (2.5 ounce) can sliced black olives, drained

Instructions

In jar with tight fitting lid, combine all dressing ingredients and shake well.
In large bowl, combine all salad ingredients. Toss to combine.
Just before serving, pour dressing over salad and toss to coat.

Almond Wild Rice

This is one of my favorite side dishes. It goes great with grilled or roasted meat and is especially good with any meat that has been marinated in teriyaki.

Ingredients

1 cup pineapple juice
1 cup low sodium chicken broth
1/3 cup orange juice
1 Tablespoon butter
1 (6 ounce) box long grain and wild rice mix with seasoning packet
1/4 cup slivered almonds, toasted

Instructions

In saucepan, combine pineapple juice, broth, orange juice and butter. Bring to boil.
Stir in seasoning packet and rice. Cover tightly and reduce heat to medium low.  Simmer until liquid is absorbed, about 20 minutes.
Fluff rice with fork. Stir in almonds.