Southwestern Rice and Bean Salad Recipe

Southwestern Rice and Bean Salad Recipe photo by Taste of Home

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This salad has a definite Mexican influence with the beans and picante sauce. I've made it for many get-togethers, and it's been well-received.

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Southwestern Rice and Bean Salad Recipe

Prep: 10 min. + chilling

Yield: 8-10 Servings

10 10

Ingredients

2 cups cold cooked long grain rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup sliced green onions with tops
1/2 cup picante sauce
1/4 cup prepared Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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1 teaspoon ground cumin

Directions

Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours. Yield: 8-10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 126 calories, 3 g fat (trace saturated fat), 0 cholesterol, 295 mg sodium, 20 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Southwestern Rice and Bean Salad in Country June/July 1994, p51