Ingredients
| 2 cups | cooked black, pinto, and kidney beans, mixed if possible | | 1 cup | mixed, raw red and green pepper, finely chopped | | 1 cup | cooked brown rice | | 1 cup | golden corn kernels | | 1/2 cup | young green onions, finely chopped | | 3 | lg. ripe tomatoes, finely chopped | | 2 tbsp. | cilantro, finely chopped | | Salt and pepper, to taste | | No-fat salad dressing of choice |
1 Recipe Reviews
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Good mix of colorful ingredients. Could easily be used as a main dish salad. Easy, too, to multiply for large groups. The cilantro flavor is tops. I used a balsamic vinegarette dressing. TOPS!
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Instructions
Place all ingredients in a large salad bowl. Toss with dressing at last moment to maintain crunchiness. Serve with corn tortillas.
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