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Kashi Southwest Salad-- 1pt

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Makes 21 - 1/2 cup servings.

2 cups dry Kashi Pilaf (2 packets), cooked and cooled

4 cups water

2 Tbsp olive oil

3 cloves garlic, peeled and crushed

1-1/2 cups yellow onion, diced

1 cup carrots, sliced thin diagonally

1/2 cup celery, diced

Jalapeño pepper, seeded and minced

1 Tbsp each ground cumin and coriander

2 tsp chili powder

1-1/2 cups tomato, diced

15 oz. can kidney beans, well drained

1/2 cup frozen or canned corn

3 Tbsp dried parsley

3 Tbsp fresh cilantro, chopped well

16 oz. fresh or jar salsa


Cook Kashi Pilaf according to directions on package then set aside to cool.


Heat olive oil in skillet. Add garlic, onion, carrots, celery and jalapeño and sauté until onions and garlic are golden brown. Add all spices, cooked and cooled Kashi, kidney beans, tomato, corn and blend well. Remove from heat. Stir in parsley and cilantro. Cool completely and blend in salsa. Serve with tortilla chips or roll in a warmed tortilla or pita bread.



Serving Size 1/2 cup

Serving Per Container 21

Calories 100

Calories From Fat 18


*Percent Daily Values (DV) are based on a 2,000 calorie diet. Amount/Serving %DV* Amount/Serving %DV*




Total Fat 2g % Total Carb 19g %

Saturated Fat 0g 0% Dietary Fiber 5g %

Cholesterol 0mg 0% Sugars 4g

Sodium 150mg % Protein 4g


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