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Southwestern Wild Rice Salad in Bread Bowls
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Prep Time:
15 minutes
Total Time:
15 minutes
Try our quick and flavorful Southwestern wild rice and pinto bean salad, served in bread bowls for a unique twist! Ready in just 15 minutes!
Ingredients:
  • 1 cup cooked wild rice
  • 1 cup cooked brown or white rice
  • 3 tablespoons chopped fresh cilantro
  • 1 can (15 to 16 ounces) pinto beans, rinsed and drained
  • 1 can (11 ounces) whole kernel corn with red and green peppers, drained
  • 1 can (4 ounces) chopped green chilies, drained
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon ground cumin
  • 4 large Kaiser rolls (about 3 1/2 inches in diameter)
  • 1/2 cup shredded part-skim mozzarella cheese (2 ounces)
Instructions:
  • Combine wild rice, brown rice, fresh cilantro, beans, corn, and chilies in a medium bowl. Mix together vinegar, mustard, cumin, and pepper, then toss with the rice mixture.
  • Slice off the top of the rolls to be 1/2-inch thick. Hollow out the inside of each roll, leaving a 1/2-inch shell on the sides and bottom. Save the removed bread for later use.
  • Fill rolls with the rice mixture and top with generous amounts of cheese for a gooey and delicious finish.

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