SOUTHWEST RICE SALAD

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SOUTHWEST RICE SALAD image

Categories     Rice     Side     No-Cook     Vegetarian

Yield about 8 servings

Number Of Ingredients 15

2 cups cooked white rice
1 17oz can whole kernal corn drained
1/2 cup chopped stuffed green olives
1/2 cup diced poblano pepper
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1/3 cup sliced green onion
1 tsp. crushed red pepper flakes (optional)
4 tbl. freshly squeezed lime juice
4 tbl. olive oil
1tsp. crushed garlic
8 oz. Queso fresco cheese
1 Tbl. cilantro chopped
Cilantro leaves for decoration
2 small tomatoes for decoration

Steps:

  • Combine rice, corn, chopped peppers, onions, and red pepper and set aside.Mix lime juice, olive oil, garlic; Add to rice mixture. Just before serving, add crumbled cheese and toss lightly. garnish with tomato wedges and sprigs of cilantro. Best served at room temperature.

amy schlack
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This salad is a great way to get your kids to eat their veggies. My kids love the sweet corn and black beans.


Joseph Onchera
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I'm not a huge fan of cilantro, so I used parsley instead. It was still really good.


Jami Southard
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This salad is so easy to make and it's packed with flavor. I love the combination of the sweet corn, black beans, and cilantro.


Pakistanimunda Pakistanimunda
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This salad is a great way to use up leftover rice. It's also really versatile - you can add any kind of vegetables or beans that you like.


Njay Norez
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I made this salad for a picnic and it was perfect. It's easy to transport and it holds up well in the heat.


Tshifhiwa Makumbani
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This salad is a great way to get your kids to eat their veggies. My kids love the sweet corn and black beans.


MR poor
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I'm not a huge fan of cilantro, so I used parsley instead. It was still really good.


Naeem 2002
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This salad is so easy to make and it's packed with flavor. I love the combination of the sweet corn, black beans, and cilantro.


Moussa Dauda
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I made this salad for a potluck and it was a hit! Everyone loved it.


Cristobal Rodriguez
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This salad is a great way to use up leftover rice. It's also really versatile - I've added black beans, corn, and avocado to it before, and it's always delicious.


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