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Southwest Rice & Bean Salad
Southwest Rice & Bean Salad Eileen Goltz | Pareve

makes 8-10 servings

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


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