| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
From hard c, Greens & sa |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Brown Rice |
| 1 |
cn |
(15 Oz) Black Beans Or Pinto Beans; Rinsed And Drained |
| 1 |
pk |
(16 Oz) Frozen Whole Kernel Corn; Thawed |
| 1/4 |
c |
Red Onion; Finely Chopped |
| 1/4 |
c |
Cider Vinegar |
| 2 |
tb |
Vegetable Oil |
| 1 |
|
Fresh Anaheim Chili Pepper; Finely Chopped Or |
| 1 |
cn |
(4.5 Oz) Diced Green Chiles |
| 2 |
ts |
Chili Powder |
| 1/2 |
ts |
Salt |
|
|
Leaf Lettuce |
|
|
Sour Cream |
|
|
Finely Shredded Cheddar Cheese |
|
|
Tortilla Chips |
INSTRUCTIONS
Cook rice according to package directions; cool. In medium bowl, combine
rice, beans, corn, and onion. In small bowl, stir together vinegar, oil,
chili pepper, chili powder, and salt. Pour over rice mixture; toss to coat.
Cover and refrigerate 2 to 3 hours to blend flavors. Stir before serving.
Serve on lettuce-lined plates. Top with dollop of sour cream and shredded
cheese. Serve with tortilla chips.
NOTES : Here's a southwestern take on a familiar favorite - taco salad!
Recipe by: Dierberg's Home Economists
Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr
05, 1998
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