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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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:
1. 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. Yield: 6 servings.
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