Recipe: Santa Fe Rice Salad (using cooked brown rice)

SANTA FE RICE SALAD

1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small onion, thinly sliced
2 teaspoons canola oil
2 cups cooked brown rice
1 (16 oz.) can canned kidney beans, rinsed and drained
1 (11 oz.) can Mexicorn, drained
1 (8 oz.) jar picante sauce
FOR SERVING:
6 cups shredded lettuce
3/4 cup fat-free cheddar cheese, shredded
6 tablespoons fat-free sour cream

In a nonstick skillet, saute peppers and onion in oil for 6-7 minutes or until tender.

Stir in the rice, beans corn and picante sauce; heat through.

FOR EACH SERVING:
Place 1 cup of lettuce on a plate. Top with 1 cup of the rice mixture, 2 tablespoons of cheese and 1 tablespoon of sour cream.

Makes 6 servings
Source: Taste of Home magazine