Southwestern Rice And Bean Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | August, Digest, Fatfree | 1 | Servings |
INGREDIENTS
| 2 | c | Cold cooked long grain rice |
| 1 | 16 oz can kidney beans | |
| Rinsed and drained | ||
| 1 | c | Whole kernel corn, I used |
| Thawed frozen cor cook), Thawed frozen cor cook | ||
| 1/2 | c | Sliced green onions with |
| Tops | ||
| 1/2 | c | Picante sauce |
| 1/4 | c | Bottled FF Italian dressing |
| 1 | t | Ground cumin |
INSTRUCTIONS
Combine all of the ingredients - Cover and refrigerate 2-3 hours Adapted from 'Country' magazine From: Jeanne Chappell <jchappel@tyrell.net>. Fatfree Digest [Volume 10 Issue 7] Aug. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV -- Date: Tue, 16 Aug 94 15:08:52 EDT From: MAYFLIES@aol.com. Subject: Mexican AppetizersDairy Alert<T> I took both of these to a Super Bowl party in Dallas and everyone raved about them almost as much as they raved about the Cowboys. They didn't believe me when I told them they were fat free: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 441
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 1291.2mg
Potassium: 1445.3mg
Carbohydrates: 81.7g
Fiber: 28.3g
Sugar: 10.4g
Protein: 27.4g