Ingredients
2
cups cooked white rice
2
(11-oz.) cans whole kernel corn, red and green peppers, drained
1/2
cup chopped red onion
1/2
cup chopped green bell pepper
4
oz. (1 cup) shredded reduced-fat Cheddar cheese
3/4
cup Old El Paso™ Thick ’n Chunky Salsa
1/2
cup light sour cream
1/2
to 3/4 teaspoon salt
1/2
teaspoon cumin
1/2
teaspoon chili powder
1
ripe avocado, pitted, peeled and cut into 10 wedges
10
fresh cilantro sprigs
Preparation
In large bowl, combine all salad ingredients; mix well. In medium bowl, combine all dressing ingredients; mix well.
Add dressing to salad; toss to coat. Spoon salad onto individual serving plates. Garnish each with avocado wedge and cilantro sprig.
