| 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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