This meatless salad makes a robust side dish, filling lunch or satisfying snack. Try spooning some into low-fat tortillas for a main course. If you're counting fat grams, it's also tasty without the olives.
INGREDIENTS
* 2 cups cooked long grain rice, cooled * 1 cup cooked wild rice, cooled * 1 can (16 ounces) kidney beans, rinsed and drained * 1-1/2 cups frozen corn, thawed * 1/2 cup diced red onion * 1/2 cup diced green pepper * 1 can (2-1/4 ounces) sliced ripe olives, drained * 1-1/2 cups chunky salsa * 1/2 cup reduced-fat Italian salad dressing * 1 teaspoon ground cumin * 1/4 teaspoon salt
SERVINGS 7 CATEGORY Side Dish METHOD Chill PREP 20 min. TOTAL 20 min.
DIRECTIONS
In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine salsa, salad dressing, cumin and salt; shake well. Pour over rice mixture and stir to coat. Cover and refrigerate for at least 2 hours. Yield: 7 servings.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
