Monterrey Mexican Rice Salad

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Monterrey Mexican Rice Salad

  • 1/2 cup sour cream
  • 1/2 cup red salsa ((not chunky))
  • 1/2 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)
  • 1/2 cup diced green bell pepper
  • 1 small zucchini (washed and diced)
  • 3 Roma tomatoes (washed and diced)
  • 2 green onions (washed and chopped)
  • 1/2 cup sliced ripe olives
  • 1 cup finely shredded Monterrey Jack Cheese
  1. In bowl, whisk together sour cream, red salsa, olive oil, and salt, until smooth and creamy.
  2. In a large salad bowl, put the sour cream, red salsa, olive oil, and salt. Whisk vigorously until
  3. Add the remaining ingredients to bowl and stir well to coat with dressing.
Rice
Mexican