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Santa Fe Salad Recipe

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This recipe for Santa Fe Salad, by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Hoskins
Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 medium green pepper, julienned
1 medium red pepper, julienned
1 small onion, thinly sliced
2 tsp. canola or vegetable oil
2 c. cooked rice
1 (16 oz.) can kidney beans, drained and rinsed
1 (11 oz.) can Mexicorn, drained
1 (8 oz.) jar picante sauce
6 c. shredded lettuce
3/4 c. shredded cheddar cheese
6 T. sour cream
1 lg. bag tortilla chips

Directions:
Directions:
In a nonstick skillet, saute peppers and onions in oil for 6 to 7 minutes or until tender. Stir in the rice, beans, corn and picante sauce; heat through. For each serving plate, place 1 cup of lettuce on a plate. Top with 1 cup rice mixture, 2 T. of cheese and 1 T. of sour cream. Serve with tortilla chips.

Number Of Servings:
Number Of Servings:
6

 

 

 

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