Santa Fe Salad

1 teaspoon vegetable oil
1 each julienned medium orange and green bell pepper
1 medium sliced onion
1 jar (16 ounces) salsa
2 cans (15 ounces each) rinsed and drained kidney beans
1 can (11 ounces) rinsed and drained corn with peppers (Mexicorn)
3 cups cooked rice (1 cup uncooked)
8 cups shredded lettuce
1 bag (8 ounces) baked corn chips
1 cup reduced-fat shredded sharp cheddar cheese
Reduced-fat sour cream for garnish

In large non-stick skillet, heat oil over medium-high heat. Add peppers and onions and cook 5 minutes or until softened. Add salsa, beans, corn and rice and cook 5 to 7 minutes or until thoroughly heated.

Place lettuce on serving platter. Surround lettuce with chips. Top lettuce with warm vegetable mixture. Sprinkle cheese over top. Garnish with sour cream.

Makes 8 servings.


12″ Stone Earth Frying Pan by Ozeri, with 100% PFOA-Free Stone-Derived Non-Stick Coating from Germany, Lava Black

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