Try this Sante Fe Salad recipe, or contribute your own.
Suggest a better descriptionCook rice according to package directions; cool. In medium bowl, combine rice, beans, corn, and onion. In small bowl, stir together vinegar, oil, chili pepper, chili powder, and salt. Pour over rice mixture; toss to coat. Cover and refrigerate 2 to 3 hours to blend flavors. Stir before serving. Serve on lettuce-lined plates. Top with dollop of sour cream and shredded cheese. Serve with tortilla chips. NOTES : Heres a southwestern take on a familiar favorite - taco salad! Recipe by: Dierbergs Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 291 | ||
Calories from Fat: 75 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 38.1mg | 1 % | |
Potassium 210.9mg | 6 % | |
Total Carbohydrate 48.9g | 14 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 46g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 291
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