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| 1 Tasse | Long grain rice |
| 1 | 15 oz. can pinto beans; rinsed and drained |
| 1 1/2 Tasse | Frozen whole kernel corn; thawed |
| 3 | green onions sliced |
| 1/4 Tasse | Red sweet pepper; chopped |
| 1/4 Tasse | vegetable oil |
| 2 Esslöffel | lime juice |
| 1 Esslöffel | cider vinegar |
| 1 Esslöffel | brown sugar |
| 2 | Pickled jalapeno peppers, stemmed; halved & seeded |
| 1 Teelöffel | Chili powder (up to 2) |
| 1/4 Teelöffel | salt |
| 1/2 Teelöffel | ground cumin |
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Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)
Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss ligtly to mix.
Combine oil, lime juice, vinegar, brown sugar, jalapeno pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.
Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature. Makes 8 to 10 servings.
Serve with "Oklahoma Style Brisket Sandwiches"
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