Today's Lunch Menu Is:
Mexican Bean and Rice Salad!
Here's the Recipe:
2 cups Cold Cooked Long Grain Rice
1 can (16 ounces) Kidney Beans, Rinsed and Drained
1 can (8-3/4 ounces) Whole Kernel Corn, Drained
1/2 cup Sliced Green Onions with Tops
1/4 cup Freeze Dried Chives
1/2 cup Picante Sauce
1/4 cup Prepared Italian Salad Dressing
1 teaspoon Ground Cumin
Combine all of the ingredients in a large salad bowl.
Cover and refrigerate for 2-3 hours.
Yield: 8-10 servings.
Here's the Recipe PDF:
We will be using this recipe in the Bag Meals
so give it a try to see if you like it!
The Bag Meals will start on Monday . . . I can't wait!