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Ingredients
- Salad:
- 2 cups cooked white rice
- 1/2 cup chopped red onion
- 4 oz. (1 cup) shredded cheddar cheese
- 2 11-oz. mexicorn drained
- 1/2 cup chopped green pepper
- Dressing:
- 3/4 cup Old El Paso Thick salsa
- 1/2 cup sour cream
- 1/2-3/4 teaspoon salt (or to taste)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Chopped cilantro (2 tablespoons to 1/4 cup)
Preparation
Step 1
In a large bowl, combine all salad ingredients; mix well. In medium bowl, combine all dressing ingredients; mix well. Add dressing to salad; toss to coat. Garnish with avocados – sliced or chopped.