Southwestern Rice and Bean Salad Recipe
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Southwestern Rice and Bean Salad

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."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (4)

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 8 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 5, 2009 by larkspur   view full review
As is, this salad is a little bland. After trying it exactly as written and finding it lacking...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 26, 2008 by Mama Cass   view full review
This made a very refreshing summer salad. I replaced the canned corn with fresh kernels from...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 24, 2007 by kayla   view full review
We didn't have everything. So we just made our own salsa and added some hot sauce. It was...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 2, 2010 by New Mexico Lady   view full review
I am normally a green leaf type of salad person, but I wanted to try something new. I used...

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