Food Storage Meals and Menu Planning - Lunch: Mexican Bean and Rice Salad!

Today's Lunch Menu Is:

Mexican Bean and Rice Salad!

Here's the Recipe:

Ingredients

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

Or

1/4 cup Freeze Dried Chives

1/2 cup Picante Sauce

1/4 cup Prepared Italian Salad Dressing

1 teaspoon Ground Cumin

Directions

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:

Food Storage Meals and Menu Planning Lunch Recipe: Mexican Beans and Rice Salad 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!