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Spicy Corn Salad
Spicy Corn Salad

Before you jump to Spicy Corn Salad recipe, you may want to read this short interesting healthy tips about Healthy Vitality Snacks.

Eating healthy foods makes all the difference in the way you feel. We tend to feel way less gross when we increase our daily allowance of healthy foods and reduce our consumption of processed foods. A salad tends to make us feel a lot better than a piece of pizza (physically at any rate). Sometimes it’s hard to find healthy foods for treats between meals. Shopping for snacks can be a challenge because you have a great number of options. Why not try some of the following healthy snacks the next time you need some extra energy?

Foods made from whole grains are excellent for a fast snack. A mid-morning snack of whole grain bread together with some protein will sustain you until it’s time for lunch break. Eating on the run can easily be healthier with whole grain chips and crackers. Make the change from refined products including white bread to the healthier whole grain alternatives.

A large assortment of instant health snacks is easily accessible. When you make the determination to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to spicy corn salad recipe. You can cook spicy corn salad using 12 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to prepare Spicy Corn Salad:
  1. Prepare uncooked long grain rice
  2. You need corn
  3. Use (15 oz) black beans, rinsed and drained
  4. Prepare green onions, sliced
  5. Provide jalapeno chopped
  6. Prepare canola oil
  7. Take cider vinegar
  8. Get lime juice
  9. Take chili powder
  10. Get molasses
  11. Prepare salt
  12. Prepare ground cumin
Instructions to make Spicy Corn Salad:
  1. Cook rice according to package directions. Meanwhile, in a large bowl, combine the corn, beans, onions and jalapenos. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.
  2. Stir rice into corn mixture. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours.

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