Southwestern rice and bean salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cold cooked long grain rice |
| 1 | 16 oz can kidney beans, | |
| Rinsed and drained | ||
| 1 | cup | Whole kernel corn (I used |
| Thawed frozen cor cook) | ||
| ½ | cup | Sliced green onions with |
| Tops | ||
| ½ | cup | Picante sauce |
| ¼ | cup | Bottled FF Italian dressing |
| 1 | teaspoon | Ground cumin |
Directions
Combine all of the ingredients - Cover and refrigerate 2-3 hours Adapted from 'Country' magazine : From: Jeanne Chappell <jchappel@...>. Fatfree Digest [Volume 10 Issue 7] Aug. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV ~-
: Date: Tue, 16 Aug 94 15:08:52 EDT From: MAYFLIES@.... Subject: Mexican Appetizers*Dairy Alert*<T> : I took both of these to a Super Bowl party in Dallas and everyone raved about them almost as much as they raved about the Cowboys. They didn't believe me when I told them they were fat free: :
D/L from Prodigy 12-8-94. Recipe collection of Sue Smith.
1⅘á
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