Southwestern Wild Rice Salad

Course : Salads
Serves: 4
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1 cup wild rice cooked
1 cup brown or white rice cooked
3 tablespoons cilantro chopped fresh
16 ounces pinto beans rinsed and drained
11 ounces whole kernel corn with red and green peppers, drained
4 ounces green chilies chopped , drained
3 tablespoons white wine vinegar
1 tablespoons Dijon mustard
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup mozzarella cheese shredded

Preparation / Directions:

1. Mix wild rice, brown rice, cilantro, beans, corn and chilies in medium bowl. 2. Mix vinegar, mustard, cumin, and pepper; toss with rice mixture. Sprinkle with cheese.

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