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Layered Rice Salad With Red And Green Salsas

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Epicurious
Related tags
snacks gluten free nut free vegetarian labor day latin mexican
Nutrition per serving    (USDA % daily values)
CAL
317
FAT
30%
CHOL
5%
SOD
52%

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Ingredients for 12 servings

5 1/2 cups water

1 tablespoon plus 1 teaspoon olive oil

1 1/2 teaspoons salt

2 cups long-grain white rice

9 tomatillos,* husked, coarsely chopped

1 1/2 cups chopped green bell peppers

3/4 cup chopped green onions (dark green parts only)

1/2 cup chopped fresh basil

2 tablespoons olive oil

2 15-ounce cans black beans, drained, rinsed

2 teaspoons ground coriander

1 teaspoon onion salt

1 cup purchased medium-hot red salsa

2 cups chopped red bell peppers

1/2 cup chopped red onion

1/3 cup chopped fresh parsley

1 tablespoon olive oil

1 cup sour cream

3 tablespoons thinly sliced fresh basil

*A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

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