"Secrets to Cooking TexMex"
SUMMER BEAN and RICE SALAD
1 can (15 oz.) kidney beans, drained
1 box (10 oz.) frozen corn, thawed
1 box (10 oz.) frozen french-cut green beans, thawed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
1 cup cooked rice
1/2 cup bottled Italian salad dressing
In a medium bowl combine all ingredients. Cover and chill several
hours or overnight. Serve on a bed of greens as a vegetarian
entree or a side dish to chicken, seafood or beef. Serves 6 to
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