Monterrey Mexican Rice Salad
Ingredients
- ½ cup sour cream
- ½ cup red salsa, (not chunky)
- ½ cup olive oil
- 1 tsp kosher or sea salt
- 4 cups cooked long grain brown rice
- 1 box (10 oz) frozen corn kernels, thawed and drained
- ½ cup diced green bell pepper
- 1 small zucchini, washed and diced
- 3 Roma tomatoes, washed and diced
- 2 green onions, washed and chopped
- ½ cup sliced ripe olives
- 1 cup finely shredded Monterrey Jack Cheese
Instructions
- In bowl, whisk together sour cream, red salsa, olive oil, and salt, until smooth and creamy.
- In a large salad bowl, put the sour cream, red salsa, olive oil, and salt. Whisk vigorously until
- Add the remaining ingredients to bowl and stir well to coat with dressing.
Monterrey Mexican Rice Salad was last modified: July 7th, 2014 by