Low-Fat Fiesta Salad

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

Directions:

Place all ingredients in a large salad bowl. Toss with dressing at last moment to maintain crunchiness. Serve with corn tortillas.

User Reviews:

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!

Submitted by Judi Johnson on December 02, 1999

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