Santa Fe Rice Salad
Dana won the 4-H rice cookery contest with this salad
2 or 3 cup cooked rice
1 T oil
2 bell peppers, chopped 2 onion, chopped
2 cans kidney beans, drained & rinsed
2 cans Mexican-style corn, drained
6 cups shredded lettuce
1 16 oz jar salsa
1 10 1/2 oz bag tortilla chips
1 1/2 cups grated cheddar cheese
Sour cream
Heat oil over medium heat, add peppers and onion, cook
until tender. Add salsa, beans, corn and rice; cook until thoroughly heated. Place lettuce on plate surround with chips. Top with warn mixture. Sprinkle cheese on top. Garnish with sour cream.