Southwestern rice & bean salad

Yield: 1 Servings

Measure Ingredient
2 cups Cold cooked long grain rice
1 \N 16 oz can kidney beans,
\N \N Rinsed and drained
1 cup Whole kernel corn (I used
\N \N Thawed frozen cor cook)
½ cup Sliced green onions with
\N \N Tops
½ cup Picante sauce
¼ cup Bottled FF Italian dressing
1 teaspoon Ground cumin

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.

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