Santa Fe Rice Salad

Name: Santa Fe Rice Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
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

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."

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.

Nutrition Facts

1 cup: 353 calories, 7g fat (3g saturated fat), 15mg cholesterol, 800mg sodium, 59g carbohydrate (0 sugars, 9g fiber), 15g protein. Diabetic Exchanges: 3 starch, 2 vegetable, 1 lean meat.

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