Tuesday, February 26, 2013

Spanish Rice Salad


2 c. cooked white rice
2 (11 oz.) cans Mexicorn, drained
1/2 c. chopped red onion
1/2 c. chopped green bell pepper
1 c. shredded cheddar cheese


3/4 c. chunky salsa
1/2 c. sour cream
1/2 t. salt
1/2 t. cumin
1/2 t. chili powder


Put salad ingredients in a large bowl and mix well. In a separate bowl, combine dressing ingredients.  Add to salad and toss to coat.  Chill.

Source:  Melva Burke

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