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Salads & sides

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
Magazine Acquisition

what you need

1
pkg.  (14 oz.) instant white rice
1
can  (15 oz.) black beans, drained, rinsed
1
cup  corn
1
medium  red pepper, chopped
3
 green onions, sliced
1
cup  KRAFT Italian Dressing
1
cup  TACO BELL® Thick & Chunky Salsa
1
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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