Santa Fe Rice Salad Recipe

Santa Fe Rice Salad Recipe photo by Taste of Home

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This warm rice and bean salad served with crunchy tortilla chips is sure to make any mealtime a fiesta! "My whole family enjoys this snappy salad," reports Marilyn Sherwood of Fremont, Nebraska. "Occasionally I add other ingredients, depending on what I have on hand, but this combination is most popular at our house."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Santa Fe Rice Salad Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

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Ingredients

1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small onion, thinly sliced
2 teaspoons canola oil
2 cups cooked rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 jar (8 ounces) picante sauce
6 cups shredded lettuce
3/4 cup shredded reduced-fat cheddar cheese
6 tablespoons reduced-fat sour cream
Tortilla chips

Directions

In a nonstick skillet, saute peppers and onion in oil for 6-7 minutes or until tender. Stir in the rice, beans, corn and picante sauce until heated through. Place 1 cup of lettuce on each of six salad plates. Top with 1 cup rice mixture, 2 tablespoons cheese and 1 tablespoon sour cream. Serve with tortilla chips. Yield: 6 servings.

Nutritional Analysis: One serving (1 cup salad with 10 tortilla chips) equals 353 calories, 7 g fat (3 g saturated fat), 15 mg cholesterol, 800 mg sodium, 59 g carbohydrate, 9 g fiber, 15 g protein. Diabetic Exchanges: 3 starch, 2 vegetable, 1 lean meat.

Originally published as Santa Fe Rice Salad in Light & Tasty December/January 2002, p59