Instructions: Cook rice according to package directions; cool. In medium bowl, combine rice, beans, corn, and onion. In small bowl, stir together vinegar, oil, chili pepper, chili powder, and salt. Pour over rice mixture; toss to coat.

Cover and refrigerate 2 to 3 hours to blend flavors. Stir before serving.

Serve on lettuce-lined plates. Top with dollop of sour cream and shredded cheese. Serve with tortilla chips.

NOTES : Heres a southwestern take on a familiar favorite - taco salad!

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