Santa Fe Rice Salad


3 to 4 cups chilled cooked rice
1 cup kidney beans, rinsed and drained
1 large tomato, seeded and diced
1/2 cup (2 to 3 oz.) diced sharp Cheddar cheese
1/2 cup sliced green onion
1 avocado, diced
1/3 cup NAKANO Seasoned Rice Vinegar—Original
2 Tbsp. vegetable oil
1/2 tsp. each salt and ground cumin
1 jalapeno, seeded and minced
1 clove garlic, minced


In a large bowl, combine rice, beans, tomato, cheese, onion and avocado. Combine rice vinegar, oil, salt, cumin, jalapeno and garlic; mix well. Drizzle over salad and toss to coat.

Makes 6 servings.

Tip: Rice may be cooked a day ahead. Cover and refrigerate until ready to use.


Per serving: 298 calories, 8g protein, 37g carb, 13g fat, 10mg chol, 530mg sodium

Santa Fe Rice Salad
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