Ingredients
1 tbsp vegetable oil
2 medium green peppers, julienned
2 medium onions, sliced
16 oz salsa
30 oz canned kidney beans - drained
22 oz canned mexican-style corn - drained
3 cup cooked rice
6 cup shredded lettuce
10 1/2 oz tortilla chips
1 1/2 cup shredded cheddar cheese - (1-1/2 cu, ps = (6 oz.)
GARNISH
1 sour cream
Directions
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
Servings: 6 servings
Santa Fe Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
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We hope you enjoy this Santa Fe Salad recipe.
