Southwest Rice & Bean Salad (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 cups cold cooked long grain rice 1 can (16 ounces) kidney beans, rinsed and drained 1 can (8-3/4 ounces) whole kernel corn, drained 1/2 cup sliced green onions with tops 1/2 cup picante sauce 1/4 cup prepared Italian salad dressing 1 teaspoon ground cumin

Instructions

Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours. Serves 8 to 10.

Serving Size

makes 8-10 servings

Related Recipes

• Avacado Onion And Hearts of Palm Salad (Pareve) • Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey Sauce • Tuscan Chicken – Pre-Yom Kippur Fast • Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .