Ingredients
1 1/2 cups cooked Riceland Gold Parboiled Rice
1 can (15 ounce) whole kernel corn, drained
1 can (15 ounce) black beans, rinsed and drained
1 jar salsa of choice
3 sliced green onions, including tops
Fresh cilantro to taste
Juice of two limes
Preparation
1. Combine cooked Riceland rice and remaining ingredients in bowl; stir to mix.
2. Refrigerate in covered container until ready to serve.
Flavors are enhanced if salsa is made one day before serving.
From our "Rice Sensations" cookbook