This is one of our most popular salads that is sold fresh-prepared in the service delis at major supermarkets in Southern California and Metro New York.

Makes approximately 21 - 1/2 cup servings.


2 cups dry Kashi Pilaf, (2 packets from 19.5 oz. box), cooked and cooled
4 cups water
2 Tsp 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 Tbs 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 Tbs dried parsley
3 Tbs fresh cilantro, chopped well
16 oz. fresh or jar salsa
Bring water to a rolling boil in saucepan. Add Kashi Pilaf, reduce heat to medium and cook for 25 minutes or until all water is absorbed. Remove from heat and cool completely.

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.

Nutrition Facts
Cholesterol 0 mg

Serving Size: 1/2 cup
Sodium 150 mg

Calories 100
Total carb 19 g

Fat cal 18
Fiber 5 g

Total fat 2 g
Sugar 4 g

Saturated fat 0 g
Protein 4 g

Vitamin A 0
Vitamin C 0

Calcium 0
Iron 0