"Secrets to Cooking TexMex"

Original RO*TEL Recipe

KIDNEY BEAN SALAD

Ingredients:

2 cans (15 oz. each) red kidney beans, drained
1 can (14 oz.) corn niblets, drained
1 1/2 cups cooked rice
1/2 cup sliced green onions
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
1/4 cup lemon juice
2 tablespoons red wine vinegar
2 teaspoons grated lemon peel
1 teaspoon olive oil
1/2 teaspoon sugar

Directions:
In a large bowl combine beans, corn, rice, green onions and RO*TEL;
set aside. In a 1-cup measure combine the remaining ingredients; pour
over bean mixture. Toss to coat. Chill 3 to 4 hours before serving.
Serves 6

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