Santa Fe Turkey and Rice Salad
2 cups uncooked long-grain white rice
4 cups turkey, cubed
2 tomatoes, coarsely chopped
2 cups bell pepper, finely diced
2 cups corn
2/3 cup red onion, chopped
1 cup olive oil
1 bunch cilantro
6 tbsp white wine vinegar
2 tbsp dijon mustard
1 4-oz can diced green chiles, drained
2 1/2 tsp cumin
1 tsp salt
1 tsp pepper
Cook rice according to directions on package.
Let cool to room temperature.
Mix vegetables and combine with rice.
Combine dressing ingredients then stir into rice, meat, and vegetable mixture.
Pairs Well With
I think this salad tastes best at room temperature but it can also be served chilled.