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Rated:
Submitted By: Sherre Yurenko
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 8
"This salad has a definite Mexican influence with the beans and picante sauce. I've made it for many get-togethers, and it's been well-received."
INGREDIENTS:
2 cups cold, cooked long-grain rice
1 (16 ounce) can kidney beans, rinsed
and drained
1 (8.75 ounce) can whole kernel corn,
drained
1/2 cup sliced green onions with tops
1/2 cup picante sauce
1/4 cup bottled Italian dressing
1 teaspoon ground cumin
DIRECTIONS:
1.
Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours.
Nutrition
Information
Servings Per Recipe: 8
Calories: N/A
Amount Per Serving
Total Fat: N/A
Cholesterol: N/A
Sodium: N/A
Amount Per Serving
Total Carbs: N/A
Dietary Fiber: N/A
Protein: N/A
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Printed from Allrecipes.com 6/8/2010
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