Sante fe salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown Rice |
| 1 | can | (15 Oz) Black Beans Or Pinto Beans; Rinsed And Drained |
| 1 | pack | (16 Oz) Frozen Whole Kernel Corn; Thawed |
| ¼ | cup | Red Onion; Finely Chopped |
| ¼ | cup | Cider Vinegar |
| 2 | tablespoons | Vegetable Oil |
| 1 | Fresh Anaheim Chili Pepper; Finely Chopped Or | |
| 1 | can | (4.5 Oz) Diced Green Chiles |
| 2 | teaspoons | Chili Powder |
| ½ | teaspoon | Salt |
| Leaf Lettuce | ||
| Sour Cream | ||
| Finely Shredded Cheddar Cheese | ||
| Tortilla Chips | ||
Directions
Cook rice according to package directions; cool. In medium bowl, combine rice, beans, corn, and onion. In small bowl, stir together vinegar, oil, chili pepper, chili powder, and salt. Pour over rice mixture; toss to coat.
Cover and refrigerate 2 to 3 hours to blend flavors. Stir before serving.
Serve on lettuce-lined plates. Top with dollop of sour cream and shredded cheese. Serve with tortilla chips.
NOTES : Here's a southwestern take on a familiar favorite - taco salad! Recipe by: Dierberg's Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@...> on Apr 05, 1998