Mexican Rice Salad
14th November 2006
| Olé! This rice salad makes a colorful and flavorful side dish. Serve in red pepper halves, if desired. | ||
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| Ingredients: 2 1/2 cups cooked rice 1 can (15 ounces) black beans, drained and rinsed 1 can (7 ounces) whole kernel corn, drained 1/2 cup chopped red bell pepper 3 tablespoons olive oil 2 tablespoons lemon juice 1 1/2 teaspoons McCormick® Cilantro Leaves 1 1/2 teaspoons McCormick® Season-All® Seasoned Salt 1 teaspoon McCormick® Chili Powder 1/2 teaspoon McCormick® California Style Garlic Powder
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| Directions: 1. Mix rice, beans, corn and bell pepper in large bowl. 2. Whisk olive oil, lemon juice, cilantro leaves, Season-All, chili powder and garlic powder in small bowl until blended. Add to rice mixture; toss to coat.
3. Serve immediately, or cover and refrigerate up to 24 hours. Stir before serving. |
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