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Rice and Corn Salad
Yields: 10 cups
- Cook:
- 1 1/2 cups long-grain rice
- Cool rice
- Stir into the rice:
- 2-10 oz bags frozen corn, thawed
- 2 green bell peppers seeded and chopped
- 8 green onions, chopped
- 3/4 cup chopped fresh cilantro
- 1 cup Italina dresssing
- 1/2 cup lime juice
- 1 1/2 tsp salt
- 1/2 tsp pepper
- Chill up to 8 hours
- Stir in tomatoes before serving:
- 4 rip tomatoes, seeded and chopped (i use canned tomatoes, drained)