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.
- 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 Italian salad dressing
- 1 teaspoon ground cumin
- Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours. Yield: 8-10 servings.
Originally published as Southwestern Rice and Bean Salad in Country June/July 1994, p51
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