| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
6 |
Servings |
INGREDIENTS
| 2 |
cn |
Red kidney beans, drained (15 oz) |
| 1 |
cn |
Corn niblets, drained (14oz) |
| 1 1/2 |
c |
Cooked rice |
| 1/2 |
c |
Sliced green onions |
| 1 |
cn |
RO*TEL Diced Tomatoes and Green Chilies (10 oz) |
| 1/4 |
c |
Lemon juice |
| 2 |
tb |
Red wine vinegar |
| 2 |
ts |
Grated lemon peel |
| 1 |
ts |
Olive oil |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
In a large bowl combine beans, corn, rice, green onions and RO*TEL;
set aside. In a 1-cup measure combine remaining ingredients; pour
over bean mixture. Toss to coat. Chill 3-4 hours before serving.
From "Southwestern Sensations Starring RO*TEL", courtesy Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sw-sense.zip
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