Southwestern Rice Salad

(23)

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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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what you need

pkg. (14 oz.) instant white rice

can (15 oz.) black beans, drained, rinsed

cup corn

medium red pepper, chopped

green onions, sliced

cup KRAFT Italian Dressing

cup TACO BELL® Thick & Chunky Salsa

cup lightly crushed tortilla chips

Make It

PREPARE rice as directed on package. Place in large bowl; cool.

ADD beans, corn, peppers, onions, dressing and salsa; mix lightly. Cover and refrigerate at least 1 hour or until ready to serve.

TOP with crushed chips just before serving.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

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 bag before chilling. Transfer to serving bowl and sprinkle with crushed chips just before serving.

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Krueger6

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.

smsl

posted:6/18/2006

I added chiken breast cooked, cutted in small pieces.

asf8950

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)!

GinaMJ

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.

a cook

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! :)

jjrains

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!

a cook

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.

a cook

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!