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Southwestern Rice Salad

Southwestern Rice Salad recipe
average rating
4.8 23
rate/review
prep time
15 min
total time
1 hr 15 min
makes
16
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photo by:
kraft
recipe by: kraft

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 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.
PDF
Big Batch Salad Chart, Click here .

nutritional information

K:26326v0ec:89433

most recent review

"this was a great EASY salad and everyone loved it will be making this salad again and again... read more
reviewed by: macraesandra
on: 4/30/2012
 macraesandra
see all reviews 

use what's on hand

type of meal

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