Spanish Rice Salad

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

Bake-Off® Contest 40, 2002

Cornelius, North Carolina

Salad

cups cooked white rice

(11-oz.) cans whole kernel corn, red and green peppers, drained

1/2

cup chopped red onion

1/2

cup chopped green bell pepper

oz. (1 cup) shredded reduced-fat Cheddar cheese

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

ripe avocado, pitted, peeled and cut into 10 wedges

fresh cilantro sprigs

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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.