Spicy Rice Salad

Wednesday Menu – Spicy Rice Salad, Corn on the Cob
Farm Share Food – Basil, Carrot, Corn, Green Beans, Onions, Summer Squash
 
The corn was our first of the season, so there was nothing to do but boil it a little and gobble it up!

I was going to make this Cilantro Rice and Beans dish to go with our corn, but it turned into this new Spicy Rice Salad instead.  This would be a great side dish for when you have a little bit of a couple of veggies left – adaptable too for the veggies you have around.
 
Spicy Rice Salad
 
1 ½ cups cooked rice
 
3 T olive oil, divided
½ cup onions, diced
2 cloves garlic, minced
1 chipotle pepper, minced and a little sauce
1 small summer squash, grated
1 small carrot, grated
1 cup green beans, blanched and cut into 1 inch pieces
2 T Basil, chopped
1 T lime juice
 
Either make rice or use leftovers, set aside.
 
Heat 2 T of olive oil in a small skillet.  Add onions and garlic and cook until onions soften.  Add chipotle, and cook until mixture begins to brown.  Add summer squash and carrots.  Cook until mixture is warmed through.
 
Stir vegetable mixture into rice adding remaining 1 T of olive oil if the mixture is dry.  Stir in green beans, basil, and lime juice.  Serve warm or at room temperature.