Spanish Rice Salad

INGREDIENTS:
1. 2 cups cooked white rice
2. 2 (11 ounce) cans Green Giant(R) Mexicorn(R) Whole Kernel Corn, Red and Green Peppers, drained
3. 1/2 cup chopped red onion
4. 1/2 cup chopped green bell pepper
5. 1 cup shredded reduced-fat Cheddar cheese
6. 3/4 cup Old El Paso(R) Thick 'n Chunky Salsa
7. 1/2 cup light sour cream
8. 1/2 teaspoon salt
9. 1/2 teaspoon cumin
10. 1/2 teaspoon chili powder
11. 1 ripe avocado, pitted, peeled and cut into wedges
12. 10 fresh cilantro sprigs

COOKING DIRECTIONS:
1. In large bowl, combine all salad ingredients; mix well. In medium bowl, combine all dressing ingredients; mix well.
2. Add dressing to salad; toss to coat. Spoon salad onto individual serving plates. Garnish each with avocado wedge and cilantro sprig.

Yield: 10 servings
Source: food.yahoo.com

By just doing two steps, you will get a flavor-packed salad on the table ready.