Title: Santa Fe Salad
Categories: Salad Main
Yield: 6 Servings

1	tb	Vegetable oil
2	md	Green peppers; julienned
2	md	Onions; sliced
16	oz	Salsa
30	oz	Canned kidney beans - drained
22	oz	Canned Mexican-style corn - drained
3	c	Cooked rice
6	c	Shredded lettuce
10 1/2	oz	Tortilla chips
1 1/2	c	Shredded Cheddar cheese - (1-1/2 cups = (6 oz.)
GARNISH
		Sour cream

Heat oil in large skillet over medium-high heat. Add green peppers and onions; cook until tender crisp. Add salsa, beans, corn and rice; cook until thoroughly heated. For each serving, place 1 cup lettuce on serving plate. Surround lettuce with tortilla chips. Top with warm vegetable mixture. Sprinkle 1/4 cup cheese evenly on top of each serving. Garnish with sour cream.

Each serving provides: * 740 calories * 25 g. protein * 26.7 g. fat * 100.4 g. carbohydrate * 7.1 g. dietary fiber * 36 mg. cholesterol * 896 mg. sodium

Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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