Italian Rice Salad

Submitted by Michelle Maggs

I found this recipe in The Washington Post probably in the early 1980s. Although preparation is time-consuming, it can be done several hours before serving, and it is a colorful side dish. And delicious!

Ingredients for salad

Four 8 oz. bags of shredded mexican cheese
15 oz. can of mexican corn
16 oz. can of black olives, chopped
1 purple onion, chopped
5 plum tomatoes, chopped
16 oz. can of black beans, drained and rinsed
3 bags of romaine lettuce

Ingredients for Dressing

1/2 cup of sour cream
1/3 cup of chopped cilantro
1/2 cup of olive oil
1/2 cup of lime juice
1 tsp. each of salt and pepper

Directions

1. Mix all ingredients together

2. Blend dressing ingredients

3. Mix with salad and serve

Have you made this recipe? Share your tips, tricks, and stories in the comments below!