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Spanish Rice Salad

Spanish Rice Salad
  • Prep 20 min
  • Total 0 min
  • Ingredients 12
  • Servings 10
Get a flavor-packed salad on the table in just two steps!
Updated March 6, 2012
Bake-Off® Contest 40, 2002
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.

Nutrition Facts

Serving Size: 1/2 Cup
Calories
200
Calories from Fat
70
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.
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