---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Santa Fe Salad
 Categories: Salads, Main dish, Side dish, Vegetarian
      Yield: 2 servings
 
      1 c  Cooked brown rice; cooled
      1 c  Canned black beans
           -OR- canned pinto beans
           -- rinsed and drained
  8 3/4 oz Canned whole kernel corn
           -- drained
      2 tb Minced onion
      2 tb Vinegar
      1 tb Vegetable oil
      1 tb Snipped fresh cilantro
      1    Jalapeno pepper; minced
      1 ts Chili powder
    1/2 ts Salt
 
  Combine rice, beans, corn and onion in medium bowl.  Whisk remaining
  ingredients in small bowl; pour over rice mixture.  Chill 2 to 3 hours so
  flavors will blend.  Stir before serving.
  
  Each serving provides:
  * 316 calories
  * 11.1 g. protein
  * 8.0 g. fat
  * 53.4 g. carbohydrate
  * 697 mg. sodium
  * 0 mg. cholesterol
  
  Source: Cooking for Two or a Few
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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