Fiesta Mexican Salad
By Mary McDougall
This is great picnic food. It keeps well in a cooler and almost everyone loves it!
Serves: 4-6
Prep Time: 10 min
Cook Time: 0 min
Ingredients
2 1/2 Cups
Cooked brown rice
15 Ounce Can
Black beans, drained and rinsed
1 Cup
Frozen corn kernels, thawed
1 Medium
Tomato, chopped
4
Green onions, chopped
1/2 Cup
Fresh salsa
1/4 Cup
Tofu sour cream
Directions
1
Combine rice, beans, corn, tomatoes and green onions in a bowl. In a separate bowl, combine salsa and Tofu Sour Cream (recipe in Dips & Spreads). Pour over rice mixture and toss well. Serve at once, or chill before serving.
Hints: This may also be made with a tofu mayonnaise instead of the sour cream. There is a recipe for Tofu Mayonnaise in Dips and Spreads. Try making this with kidney or pinto beans instead of the black beans.
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