Southwestern Rice Salad

• 4 cups instant white rice, uncooked
• 1 can (14 fl oz/398 mL) whole kernel corn, drained
• 1 cup canned black beans, drained, rinsed
• 1 medium red pepper, chopped
• 3 green onions, sliced
• 1 cup Kraft Classic Herb Dressing
• 1 cup salsa
• 1 cup lightly crushed tortilla chips

1. Cook rice as directed on package; place in large bowl.
2. Cool.
3. Add corn, beans, peppers, onions, dressing and salsa; mix lightly.
4. Cover and refrigerate at least 1 hour.
5. Top with the crushed chips just before serving.

instant white rice, kernel corn, black beans, red pepper, green onions, dressing, salsa, tortilla chips

Taken from www.kraftrecipes.com/recipes/southwestern-rice-salad-89433.aspx (may not work)