Southwestern Rice and Bean Salad
Try this Southwestern Rice and Bean Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
august
fatfree
corn
bean
onion
rice
green onion
lunch
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 ts ground cumin
- 1/2 c picante sauce
- rinsed and drained
- 1 16 oz can kidney beans,
- 1/4 c bottled ff italian dressing
- 1/2 c sliced green onions with
- tops
- 2 c cold cooked long grain rice
- thawed frozen cor cook)
- 1 c whole kernel corn (i used
- Carbohydrate 9.85808 g
- Cholesterol 0 mg
- Fat 0.93534 g
- Fiber 4.40899987792969 g
- Protein 0.74802 g
- Saturated Fat 0.06447 g
- Serving Size 1 1 Serving (132g)
- Sodium 1006.736 mg
- Sugar 5.44908012207031 g
- Trans Fat 0.143472 g
- Calories 48 calories
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 Appetizers*Dairy 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 didnt believe me when I told them they were fat free: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
