Southwestern Rice Salad Recipe

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Ingredients:

Serving

2 cups cooked long grain rice, cooled
1 cup cooked wild rice, cooled
1 can (16 oz) kidney beans, rinsed and drained
1-1/2 cups frozen corn, thawed
1/2 cup diced red onion
1/2 cup diced green pepper
1 can (2-1/4 oz) sliced ripe olives, drained
1-1/2 cups chunky salsa
1/2 cup reduced-fat italian salad dressing
1 tsp ground cumin
1/4 tsp salt

Directions:

In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine salsa, salad dressing, cumin and salt; shake well.
Pour over rice mixture and stir to coat. Cover and refrigerate for at least 2 hours. Yield: 7 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	265.2 Kcal (1110 kJ)
Calories from fat	90.67 Kcal
		% Daily Value*
Total Fat	10.07g	15%
Cholesterol	19.28mg	6%
Sodium	727.28mg	30%
Potassium	182.28mg	4%
Total Carbs	39.73g	13%
Sugars	7.68g	31%
Dietary Fiber	3.91g	16%
Protein	7.75g	16%
Vitamin C	9.9mg	16%
Vitamin A	0.4mg	15%
Iron	1.8mg	10%
Calcium	48.7mg	5%

Amount Per 100 g
Calories	116.12 Kcal (486 kJ)
Calories from fat	39.7 Kcal
		% Daily Value*
Total Fat	4.41g	15%
Cholesterol	8.44mg	6%
Sodium	318.46mg	30%
Potassium	79.82mg	4%
Total Carbs	17.4g	13%
Sugars	3.36g	31%
Dietary Fiber	1.71g	16%
Protein	3.39g	16%
Vitamin C	4.3mg	16%
Vitamin A	0.2mg	15%
Iron	0.8mg	10%
Calcium	21.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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