Sante fe salad

4 Servings

Ingredients

Quantity Ingredient
1 cup Brown Rice
1 can (15 Oz) Black Beans Or Pinto Beans; Rinsed And Drained
1 pack (16 Oz) Frozen Whole Kernel Corn; Thawed
¼ cup Red Onion; Finely Chopped
¼ cup Cider Vinegar
2 tablespoons Vegetable Oil
1 Fresh Anaheim Chili Pepper; Finely Chopped Or
1 can (4.5 Oz) Diced Green Chiles
2 teaspoons Chili Powder
½ teaspoon Salt
Leaf Lettuce
Sour Cream
Finely Shredded Cheddar Cheese
Tortilla Chips

Directions

Cook rice according to package directions; cool. In medium bowl, combine rice, beans, corn, and onion. In small bowl, stir together vinegar, oil, chili pepper, chili powder, and salt. Pour over rice mixture; toss to coat.

Cover and refrigerate 2 to 3 hours to blend flavors. Stir before serving.

Serve on lettuce-lined plates. Top with dollop of sour cream and shredded cheese. Serve with tortilla chips.

NOTES : Here's a southwestern take on a familiar favorite - taco salad! Recipe by: Dierberg's Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@...> on Apr 05, 1998

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