Southwestern Rice and Bean Salad Recipe

5 2
Southwestern Rice and Bean Salad Recipe
Southwestern Rice and Bean Salad Recipe photo by Taste of Home
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Southwestern Rice and Bean Salad Recipe

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5 2
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. + chilling

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 Italian salad dressing
  • 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.
Originally published as Southwestern Rice and Bean Salad in Country June/July 1994, p51

Nutritional Facts

3/4 cup: 126 calories, 3g fat (0 saturated fat), 0 cholesterol, 295mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 4g protein.

  • 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
  1. 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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