Mexican Rice Salad & Menu

Yesterday was family reunion day... and yes Aunt Connie's Spicy Cheese Salad was there! I wanted to bring something new along with my favorite chocolate chip cookies, so when I saw this recipe I knew I had to try it. It was a winner! BEWARE: It makes a ton!!! Unless you're bringing this to a large gathering I would half it. We had 70 people show up and I still had leftovers. Try it. You'll like it!
This weeks menu plans a little different. My husband's on vacation. We have some fun stuff planned for our days (painting the house, de-cluttering because our contractor has decided to bail on us and we're going to be stuck with our tiny house for even longer, repairing the deck, taking the kids to the pool, GOING TO SEE TOY STORY 3!!!) Isn't it sad that an adult woman's truly excited about seeing Toy Story 3??? It must mean I'm a mom :) Any-who, here's our supper menu because who knows what we will be doing for lunch and breakfast!

Monday- Stuffed peppers, corn on the cob, brownies
Tuesday- White Castle burgers, chips and dip, fresh fruit
Wednesday- Firecracker Shrimp, salad, rice
Thursday- Grilled chicken, baked potatoes, green beans, fruit salad
Friday- Cheddar mini meatloaves, mashed potatoes, peas, rolls, cinnamon rolls


MEXICAN RICE SALAD
Salad
5 cup cooked rice
2-3 tsp salt
2 cans black beans
1 can corn
1 bunch green onions chopped
2 cup shredded chicken
1/2 cup chopped tomatoes

Dressing
1/4 cup lime juice
2 TBSP vinegar
2 TBSP packed brown sugar
2/3 cup oil
4 pickled jalapenos
2 tsp chili powder
1 tsp cumin


Cook up your rice and set aside to cool a bit before adding to the other ingredients. Cook and shred your chicken. Set the shredded chicken aside to cool as well. Put all dressing ingredients in a blender and give the girl a whirl (I used a whisk). Add all salad ingredients together in a large bowl. Pour the dressing over the top and mix well with a wooden spoon. Chill for at least 1 hour before serving.