---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Santa Fe Salad
  Categories: Salads, Main dish, Side dish, Vegetarian
       Yield: 2 servings
  
       1 c  Cooked brown rice; cooled
       1 c  Canned black beans
            -OR- canned pinto beans
            -- rinsed and drained
   8 3/4 oz Canned whole kernel corn
            -- drained
       2 tb Minced onion
       2 tb Vinegar
       1 tb Vegetable oil
       1 tb Snipped fresh cilantro
       1    Jalapeno pepper; minced
       1 ts Chili powder
     1/2 ts Salt
  
   Combine rice, beans, corn and onion in medium bowl.  Whisk remaining
   ingredients in small bowl; pour over rice mixture.  Chill 2 to 3 hours so
   flavors will blend.  Stir before serving.
   
   Each serving provides:
   * 316 calories
   * 11.1 g. protein
   * 8.0 g. fat
   * 53.4 g. carbohydrate
   * 697 mg. sodium
   * 0 mg. cholesterol
   
   Source: Cooking for Two or a Few
   Reprinted with permission from The USA Rice Council
   Electronic format courtesy of Karen Mintzias
  
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