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Southwestern Rice and Bean Salad
SUBMITTED BY:
Sherre Yurenko
"This salad has a definite Mexican influence with the beans and picante sauce. I've made it for many get-togethers, and it's been well-received."
RECIPE RATING:
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PREP TIME
10 Min
READY IN
10 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
2 cups cold, cooked long-grain rice
1 (16 ounce) can kidney beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1/2 cup sliced green onions with tops
1/2 cup picante sauce
1/4 cup bottled Italian dressing
1 teaspoon ground cumin
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DIRECTIONS
Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours.
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REVIEWS
Reviewed on apr. 24, 2007 by
kayla
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kayla
apr. 24, 2007
We didn't have everything. So we just made our own salsa and added some hot sauce. It was pretty good. Will try again when we have all the stuff.
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2 users found this review helpful
We didn't have everything. So we just made our own salsa and added some hot sauce. It was...
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Reviewed on jun. 5, 2009 by
larkspur
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larkspur
jun. 5, 2009
As is, this salad is a little bland. After trying it exactly as written and finding it lacking in flavor, I added more cumin and a couple shakes of cayenne pepper. This greatly improved the flavor, and made this salad delicious! I also used regular salsa instead of picante sauce and frozen corn instead of canned. Altogether, with these changes, this is a salad I would make again!
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As is, this salad is a little bland. After trying it exactly as written and finding it lacking...
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Reviewed on jul. 26, 2008 by
Mama Cass
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Mama Cass
jul. 26, 2008
This made a very refreshing summer salad. I replaced the canned corn with fresh kernels from one cooked ear of corn. I had no picante sauce, so I substituted enchilada sauce. I think I may have also used more rice than the recipe called for (didn't measure), but it all turned out good.
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This made a very refreshing summer salad. I replaced the canned corn with fresh kernels from...
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