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Southwestern Rice Salad

Southwestern Rice Salad recipe
photo by:kraft
I've made it on two occasions now and have had to give the recipe out each time. Everyone loves it!!
posted by
grogers5
on 7/5/2009
time
prep:
15 min
total:
1 hr 15 min
servings
total:
16 servings, about 3/4 cup each
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posted:
7/5/2006
I enjoyed this recipe and added barley to increase the fiber. I also got some complements on it at the picnic. It was a big batch though and I had lots of leftovers. I would keeping that in mind when figuring how much you'll go through. It tastes best the first day around.
posted:
6/18/2006
I added chiken breast cooked, cutted in small pieces.
posted:
6/1/2006
I made this as a layered salad in a glass bowl. Looks as good as it tastes. If alories aren't an issue, garnish with avacado (that have been dipped in lemon juice)!
posted:
4/23/2006
This recipe was very easy to make and tasted pretty good. I used "tex mex corn" which added a small amount of green and red peppers to the mix.
posted:
2/20/2006
This is my husbands favorite! Sometimes we do not put chips on top but actually just eat it w/ chips! it works great! This salad goes well with just about everything! Everyone that has had it loved it and I have given out the recipe a million times! :)
posted:
3/30/2005
This was very good, I definitely recommend using the cilantro. I left the tortilla chips off but I think they would be good on the side. Everyone loved it!
posted:
7/20/2004
My mother-in-law made this salad for my son's graduation party and it was the favorite food item. Many people came up and asked for the recipe. I loved the tangy crunchy taste plus the fresh taste of the cilantro.
posted:
5/14/2003
Made this salad, along with the Cilantro Corn Salad, at a Mexican-themed party I hosted; everyone loved it! I recommed keeping the crushed tortilla chips on the side, so they won't get soggy if there are leftovers, and so people can serve up their own. Very tasty!
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