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Salads - Soups - Sidedishes
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None
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10
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| Preptime |
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20
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Ingredients |
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2 1/2 cups cooked rice
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1 can (15oz) black beans, drained and rinsed
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1 can (7 oz) whole kernel corn, drained
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1/2 cup chopped red bell pepper
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3 tablespoons olive oil
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2 tablespoons lemon juice
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1 1/2 teasponns dried cilantro leaves
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1 teaspoon chili powder
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1 1/2 teaspoons season-all season salt
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1/2 california style garlic powder
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Instructions |
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Toss together rice, beans, corn and bell pepper in large bowl.
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Whisk olive oil, lemon juice, cilantro leaves, season-all, chili powder and garlic powder in a small bowl until blended. Add to rice mixture and toss.
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Serve, or cover and refrigerate up to 24 hours. Stir before serving.
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Originally Submitted
1/13/2008
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You can add this Mexican Rice Salad recipe to your own private DesktopCookbook.
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