Recipe - Sante Fe Salad

1 cup Brown Rice
1 cn (15 Oz) Black Beans Or Pinto
Beans; Rinsed And Drained
1 pack (16 Oz) Frozen Whole Kernel
Corn; Thawed
One fourth cup Red Onion; Finely Chopped
One fourth cup Cider Vinegar
2 tablespoon Vegetable Oil
1 Fresh Anaheim Chili Pepper;
Finely Chopped Or
1 cn (4.5 Oz) Diced Green Chiles
2 teaspoon Chili Powder
One half teaspoon Salt
Leaf Lettuce
Sour Cream
Finely Shredded Cheddar
Cheese
Tortilla Chips

Cook 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 lettucelined plates. Top with dollop of sour cream and shredded
cheese. Serve with tortilla chips.

NOTES : Here's a southwestern take on a familiar favorite taco salad!

Recipe by: Dierberg's Home Economists

Posted to MCRecipe Digest by Jill & Joe Proehl jpxtwo@swbell.net on Apr
05, 1998