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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:
The reviewer gave this recipe 3 stars. This recipe average a 4.3 star rating.
Read Reviews (2)
PREP TIME  10 Min
READY IN  10 Min

SERVINGS

 (Help)
    
Servings
 

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

DIRECTIONS

  1. Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2007 by kayla
We didn't have everything. So we just made our own salsa and added some hot sauce. It was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2008 by Mama Cass
This made a very refreshing summer salad. I replaced the canned corn with fresh kernels from... MORE


 
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