Santa fe rice salad

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* Exported from MasterCook *

 

Santa Fe Rice Salad

 

Recipe By :Nakano Foods Inc

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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3 cups chilled cooked rice -- (3 to 4)

1 cup kidney beans -- rinsed and drained

1 large tomato -- seeded and diced

1/2 cup diced sharp Cheddar cheese -- (2 to 3 oz.)

1/2 cup sliced green onion

1 avocado -- diced

1/3 cup Seasoned Rice Vinegar

(Nakano Original or Red Pepper)

2 Tablespoons vegetable oil

1/2 teaspoon salt

1/2 teaspoon ground cumin

1 jalapeno -- seeded and minced

1 clove garlic -- minced

 

In a large bowl, combine rice, beans, tomato, cheese, onion and avocado. Combine

rice vinegar, oil, salt, cumin, jalapeno and garlic; mix well. Drizzle over

salad and toss to coat. Serves 6.

 

Tip: Rice may be cooked a day ahead. Cover and refrigerate until ready to use.

 

Total preparation and cook time: 40 minutes

 

Per serving: 298 calories; 8g protein; 37g carbohydrate; 13g fat; 10mg

cholesterol; 530mg sodium

 

 

Source:

" Nakano Seasoned Rice Vinegar [www.nakanovinegar.com] "

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Per Serving (excluding unknown items): 365 Calories; 13g Fat (32.5% calories

from fat); 13g Protein; 50g Carbohydrate; 9g Dietary Fiber; 10mg Cholesterol;

252mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit;

2 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 2840 0 0 2536 3585 0 0 0 0 0 0 0 0