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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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This meatless salad makes a robust side dish, filling lunch or satisfying snack. Try spooning some into low-fat tortillas for a main course. If you're counting fat grams, it's also tasty without the olives. Ingredients:
2 cups cooked long grain rice, cooled |
1 cup cooked wild rice, cooled |
1 can (16 ounces) kidney beans, rinsed and drained |
1-1/2 cups frozen corn, thawed |
1/2 cup diced red onion |
1/2 cup diced green pepper |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1-1/2 cups chunky salsa |
1/2 cup reduced-fat italian salad dressing |
1 teaspoon ground cumin |
1/4 teaspoon salt |
Directions:
1. In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine salsa, salad dressing, cumin and salt; shake well.
2. Pour over rice mixture and stir to coat. Cover and refrigerate for at least 2 hours. Yield: 7 servings.
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