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Southwestern Rice Salad

Southwestern Rice Salad

Prep Time:

15 min

Total Time:

1 hr 15 min

Makes:

16

What You Need

4 cups instant white rice, uncooked

1 can (14 fl oz/398 mL) whole kernel corn, drained

1 cup canned black beans, drained, rinsed

1 medium red pepper, chopped

3 green onions, sliced

1 cup KRAFT SIGNATURE Classic Herb Dressing

1 cup salsa

1 cup lightly crushed tortilla chips

Make It

COOK rice as directed on package; place in large bowl. Cool.

ADD corn, beans, peppers, onions, dressing and salsa; mix lightly. Cover and refrigerate at least 1 hour.

TOP with the crushed chips just before serving.

Kraft Kitchens Tips

Jazz It Up

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.

Big Batch Salad Chart, Click here .

K:26326v0ec:89433

(20)

Rated

by a cook on 4/20/2009
" This recipe is great for potlucks...something different from the usual salads. I skip the chips and add a little more of the salsa/dressing. It feeds a lot of people and its easy and quick to make."

See All Ratings & Comments

See All Ratings and Comments

Nutritional Information

Serving Size = 3/4 cup

Nutritional Information

Calories

191

Total fat

7 g

Sodium

485 mg

Carbohydrate

29 g

Dietary fibre

2.4 g

Protein

3.8 g

Vitamin A

6 %DV

Vitamin C

32 %DV

Calcium

2 %DV

Iron

7 %DV