Spanish Rice Salad Ole'

Name: Spanish Rice Salad Ole'
Ingredients: 2 cups cooked long-grain rice, chilled; 1 (15 ounce) can black beans, drained and rinsed; 2 cups chopped tomatoes; 1 cup yellow sweet bell pepper, chopped (or you can use red or green); 1 cup frozen whole kernel corn, thawed; 2 green onions, thinly sliced; 1 cup salsa or 1 cup picante salsa; 2 tablespoons fresh cilantro, snipped (optional); 4 ounces monterey jack cheese or 4 ounces monterey jack pepper cheese, cut into 1/4 inch cubes; lettuce (optioinal for garnish); sour cream (optional)

11 ingredients

5 steps

Ingredients

2 cups cooked long-grain rice, chilled
1 (15 ounce) can black beans, drained and rinsed
2 cups chopped tomatoes
1 cup yellow sweet bell pepper, chopped (or you can use red or green)
1 cup frozen whole kernel corn, thawed
2 green onions, thinly sliced
1 cup salsa or 1 cup picante salsa
2 tablespoons fresh cilantro, snipped (optional)
4 ounces monterey jack cheese or 4 ounces monterey jack pepper cheese, cut into 1/4 inch cubes
lettuce (optioinal for garnish)
sour cream (optional)

Directions

1

Mix together rice, black beans, tomatoes, pepper, corn, green onion, and cilantro.
2

Coat with salsa and add cheese.
3

If serving cold, you can use the lettuce leaves to garnish your serving bowl by laying down the leaves and then adding salad.
4

If serving hot, place in oven at 350 just until cheese melts.
5

A dollop of sour cream is great either way you serve it.