Southwestern Wild Rice Salad
Southwestern Wild Rice Salad
1 cup cooked wild rice
1 cup cooked brown or white rice
3 Tablespoons chopped fresh cilantro
1 can (15 to 16 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn with red and green peppers, drained
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1 can (4 ounces) chopped green chilies, drained
3 Tablespoons white wine vinegar
1 Tablespoon Dijon mustard
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup shredded mozzarella cheese (2 ounces)
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Mix wild rice, brown rice, cilantro, beans, corn and chilies in medium bowl. Mix vinegar, mustard, cumin
and pepper; toss with rice mixture. Sprinkle with cheese.
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