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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
on 7/5/2009
15 min
1 hr 15 min
16 servings, about 3/4 cup each
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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.
I added chiken breast cooked, cutted in small pieces.
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)!
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.
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! :)
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!
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.
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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