Santa Fe Rice Salad

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

Text Ingredients