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Southwestern Rice Salad
24 Review(s)
1 Hr 15 Min
Prep : 15 Min Cook: 1 Hr
Why serve plain rice when you could make a spicy vegetable-rice salad with corn, beans, peppers and salsa? The perfect side dish for warm weather entertaining.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
4 cups instant white rice, uncooked
2
1 can (14 fl oz/398 mL) whole kernel corn, drained
3
1 cup canned black beans, drained, rinsed
4
1 medium red pepper, chopped
5
3 green onions, sliced
6
1 cup Kraft Classic Herb Dressing
7
1 cup salsa
8
1 cup lightly crushed tortilla chips
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How do I make it ?
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Step 1
Cook rice as directed on package; place in large bowl. Cool. Step 2
Add corn, beans, peppers, onions, dressing and salsa; mix lightly. Cover and refrigerate at least 1 hour. Step 3
Top with the crushed chips just before serving. Kraft Kitchen Tips!
Special Extra
Garnish with chopped fresh cilantro or parsley just before serving.
Storage Know-How
If there isn't a lot of room in your refrigerator, place salad in a large resealable plastic bag before chilling. Transfer to a serving bowl and sprinkle with crushed chips just before serving.
Nutrition
Calories
191
Calories From Fat
0
% Daily Value
Fat 7 g
Saturated fat 0 g
Cholesterol
Sodium 485 mg
20 %
Carbohydrate 29 g
Fibre 2.4 g
Sugars 0 g
Protein 3.8 g
Vitamin A
6 %
Vitamin C
32 %
Calcium
2 %
Iron
7 %
Servings
16
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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