Southwest Salad

Southwest Salad

Cathy Carson

Ingredients:

  • 4 cups cooked brown rice
  • 4 Limes – squeeze juice on rice
  • 1 jar of Green Mountain Salsa (Mild)
  • 1 jar Green Mountain Salsa (Medium)
  • 2 containers of Pico De Gallo (one mild , one medium)
  • 2 cans of black beans rinsed and drained
  • 1 can of chick peas rinsed and drained
  • 2 cans organic corn
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 jar of black olives

Directions:

Mix until blended. Serve Hot or Cold

Note:

To reduce sodium content, eliminate the teaspoon of salt.

You can replace the Green Mountain salsa with your favorite mild and medium salsa.