Comino Corn And Rice Salad - cooking recipe

Ingredients

3 cups corn, cooked
1 1/2 cups cooked rice
1 -2 pickled jalapeno pepper, minced
1/4 cup green olives, sliced
1/4 cup black olives, sliced
3 tablespoons red onions, diced
1/4 cup oil
1 tablespoon lime juice
1 1/2 teaspoons cider vinegar
1 teaspoon molasses
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin seed, toasted and ground

Preparation

In a large bowl combine the corn, rice, jalapenos, olives and red onion.
Put the oil, lime juice, vinegar, molasses, chili powder, salt and cumin into a lidded jar; shake until combined.
Pour the dressing over the rice mixture and toss gently.
Refrigerate the salad for at least 1 hour and at most overnight.