SANTA FE RICE SALAD

Santa Fe Rice Salad image

This warm rice and bean salad served with crunchy tortilla chips is sure to make any mealtime a fiesta! "My whole family enjoys this snappy salad," reports Marilyn Sherwood of Fremont, Nebraska. "Occasionally I add other ingredients, depending on what I have on hand, but this combination is most popular at our house."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 12

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Ingredients

1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small onion, thinly sliced
2 teaspoons canola oil
2 cups cooked rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 jar (8 ounces) picante sauce
6 cups shredded lettuce
3/4 cup shredded reduced-fat cheddar cheese
6 tablespoons reduced-fat sour cream
Tortilla chips

Steps:

In a nonstick skillet, saute peppers and onion in oil for 6-7 minutes or until tender. Stir in the rice, beans, corn and picante sauce until heated through. Place 1 cup of lettuce on each of six salad plates. Top with 1 cup rice mixture, 2 tablespoons cheese and 1 tablespoon sour cream. Serve with tortilla chips.

Nutrition Facts : Calories 353 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 800mg sodium, Carbohydrate 59g carbohydrate (0 sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges