Southwestern Rice & Bean Salad
Yield
4 servingsPrep
10 minCook
0 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
long grain rice
cooked |
|
| 16 | ounces |
kidney beans, canned
|
|
| 1 | cup |
corn
|
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| ½ | cup |
picante sauce
|
* |
| ¼ | cup |
salad dressing, italian
|
|
| 1 | teaspoon |
cumin
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
long grain rice
cooked |
|
| 462.4 | ml/g |
kidney beans, canned
|
|
| 237 | ml |
corn
|
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 118 | ml |
picante sauce
|
* |
| 59 | ml |
salad dressing, italian
|
|
| 5 | ml |
cumin
ground |
|
Directions
Combine all of the ingredients.
Cover and refrigerate 2 to 3 hours.
