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.
What You Need
Original recipe yields 16 servings
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 onion s, sliced
1 cup KRAFT Italian Dressing
1 cup TACO BELL® Thick & Chunky Salsa
1 cup lightly crushed tortilla chips
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Let's 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.
Garnish with chopped fresh cilantro or parsley just before serving.
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.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, about 3/4 cup each
* 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.