Warm Rice & Pintos Salad

  1. In a large skillet, heat oil over medium-high heat. Add corn and onion; cook and stir 4-5 minutes or until onion is tender. Stir in garlic, chili powder and cumin; cook and stir 1 minute longer.
  2. Add beans, rice, green chilies, salsa and cilantro; heat through, stirring occasionally.
  3. Serve over romaine wedges. Sprinkle with cheese.

olive oil, frozen corn, onion, garlic, chili powder, ground cumin, pinto beans, ready, green chilies, salsa, fresh cilantro, romaine, cheddar cheese

Taken from www.tasteofhome.com/recipes/warm-rice-pintos-salad/ (may not work)

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