Bake-Off® Contest 40, 2002
Cornelius, North Carolina

Spanish Rice Salad

Get a flavor-packed salad on the table in just two steps!

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  • prep time 20 min
  • total time
  • ingredients 12
  • servings 10
 

Ingredients

Salad

2
cups cooked white rice
2
(11-oz.) cans Green Giant® SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1/2
cup chopped red onion
1/2
cup chopped green bell pepper
4
oz. (1 cup) shredded reduced-fat Cheddar cheese

Dressing

3/4
cup Old El Paso® Thick 'n Chunky Salsa
1/2
cup light sour cream
1/2
to 3/4 teaspoon salt
1/2
teaspoon cumin
1/2
teaspoon chili powder

Garnish

1
ripe avocado, pitted, peeled and cut into 10 wedges
10
fresh cilantro sprigs

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, combine all salad ingredients; mix well. In medium bowl, combine all dressing ingredients; mix well.
  • 2 Add dressing to salad; toss to coat. Spoon salad onto individual serving plates. Garnish each with avocado wedge and cilantro sprig.
  • 1 In large bowl, combine all salad ingredients; mix well. In medium bowl, combine all dressing ingredients; mix well.
  • 2 Add dressing to salad; toss to coat. Spoon salad onto individual serving plates. Garnish each with avocado wedge and cilantro sprig.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
200
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3g,
3%
),
Cholesterol
15mg
15%;
Sodium
580mg
580%;
Total Carbohydrate
26g
26%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
10%;
Iron
6%;
Exchanges:
1 1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.