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Spanish Rice Salad

(16)
  3 reviews
  • 20 min prep time
  • 0 min total time
  • 12 ingredients
  • 10 servings
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Get a flavor-packed salad on the table in just two steps!

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

Ingredients

Salad

2
cups cooked white rice
2
(11-oz.) cans 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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
200
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
3g
15%
Cholesterol
15mg
5%
Sodium
580mg
24%
Total Carbohydrate
26g
9%
Dietary Fiber
3g
12%
Sugars
6g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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