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Spanish Rice Salad

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Spanish Rice Salad
  • Prep 20 min
  • Total 0 min
  • Ingredients 12
  • Servings 10
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Get a flavor-packed salad on the table in just two steps!
Updated Mar 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 Information

200 Calories, 8g Total Fat, 7g Protein, 26g Total Carbohydrate, 6g Sugars

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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