Comida Kraft
Recipe Box

Southwestern Rice Salad

Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

16 servings, about 3/4 cup each

Who knew a cold rice salad could be so flavorful? It is when you toss it with a Southwestern-style mix of beans, corn and salsa.

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What You Need

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Make It

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  • 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.

Special Extra

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.

Servings

  • 16 servings, about 3/4 cup each

Nutritional Information

Serving Size 16 servings, about 3/4 cup each
AMOUNT PER SERVING
Calories 210
Total fat 7g
Saturated fat 1g
Cholesterol 0mg
Sodium 250mg
Carbohydrate 32g
Dietary fiber 3g
Sugars 2g
Protein 5g
% Daily Value
Vitamin A 6 %DV
Vitamin C 30 %DV
Calcium 2 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this for a cookout once and loved it! I made this for a cookout once and loved it! Our guests loved it and either have asked for the recipe or asked me to bring it to another cookout. We make it all the time. I crumble the chips and set to the side or get the ready made tortilla strips for salads and put them with it. They do get soggy if you have leftover sald (which doesnt happen often). Very refreshing!
Date published: 2008-04-22
Rated 2 out of 5 by from After experimenting with this recipe...there is nothing Southwest about Italian salad dressing..I... After experimenting with this recipe...there is nothing Southwest about Italian salad dressing..I found that I prefer the juice of one lime in place of the dressing. Then I add a liberal shake of cumin, some fresh chopped cilantro, and about a 1/4 cup of salsa. Forget the crushed chips, add in some Kraft cheddar cheese Crumbles and you're good to go!
Date published: 2007-08-01
Rated 3 out of 5 by from I enjoyed this recipe and added barley to increase the fiber. 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.
Date published: 2006-07-05
Rated 4 out of 5 by from Made this salad, along with the Cilantro Corn Salad, at a Mexican-themed party I hosted; everyone... 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!
Date published: 2003-05-14
Rated 5 out of 5 by from This is my husbands favorite! 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! :)
Date published: 2006-02-20
Rated 5 out of 5 by from This is a nice change from the usual side dishes of potato and macaroni salad. This is a nice change from the usual side dishes of potato and macaroni salad. Quick and easy to make. I made it using mild salsa so it was kid-friendly, but for a more adult crowd I think I would use medium or hot salsa. I LOVE IT!
Date published: 2006-08-15
Rated 4 out of 5 by from I MADE THIS RECIPE FOR MY GRANDDAUGHTER'S BIRTHDAY PARTY IT WAS VERY GOOD AND WILL MAKE IT AGAIN... I MADE THIS RECIPE FOR MY GRANDDAUGHTER'S BIRTHDAY PARTY IT WAS VERY GOOD AND WILL MAKE IT AGAIN NEXT WEEK.MY DAUGHTER THOUGHT IT WAS VERY GOOD AND HAD A GREAT TASTE.
Date published: 2006-10-02
Rated 4 out of 5 by from I made this as a layered salad in a glass bowl. 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)!
Date published: 2006-06-01
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