Mexican Rice Salad Recipe

• 1 Tbsp. Vegetable Oil
• 2 x Green Bell Peppers, julienned
• 2 x Onions, sliced
• 1 x (16-ounce.) jar Salsa
• 2 x (15-ounce.) cans Kidney Beans, rinsed and liquid removed
• 2 x (11-ounce.) cans Mexican-style Corn, liquid removed
• 3 c. cooked Rice
• 6 c. Iceberg Lettuce, shredded (about 1 head)
• 1 x (10-ounce.) bag Tortilla Chips
• 1 1/2 c. Cheddar Cheese, grated Lowfat sour cream for garnish

Directions