Santa fe salad

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Recipe by: korzun

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil
2 md Green peppers; julienned
2 md Onions; sliced
16 oz Salsa
30 oz Canned kidney beans
-- drained
22 oz Canned Mexican-style corn
-- drained
3 c Cooked rice
6 c Shredded lettuce
10 1/2 oz Tortilla chips
1 1/2 c Shredded Cheddar cheese
-- (1-1/2 cups = (6 oz.)

----------------------------------GARNISH----------------------------------
Sour cream

Heat oil in large skillet over medium-high heat. Add green peppers
and onions; cook until tender crisp. Add salsa, beans, corn and
rice; cook until thoroughly heated. For each serving, place 1 cup
lettuce on serving plate. Surround lettuce with tortilla chips. Top
with warm vegetable mixture. Sprinkle 1/4 cup cheese evenly on top
of each serving. Garnish with sour cream.

Each serving provides:
* 740 calories
* 25 g. protein
* 26.7 g. fat
* 100.4 g. carbohydrate
* 7.1 g. dietary fiber
* 36 mg. cholesterol
* 896 mg. sodium

Source: "Veg-able Rice"
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias