Southwestern Wild Rice Salad in Bread Bowls Recipe - BettyCrocker.com

Ingredients

• 1 cup cooked wild rice
• 1 cup cooked brown or white rice
• 3 tablespoons chopped fresh cilantro
• 1 can (15 to 16 ounces) pinto beans, rinsed and drained
• 1 can (11 ounces) whole kernel corn with red and green peppers, drained
• 1 can (4 ounces) chopped green chilies, drained
• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 4 large Kaiser rolls (about 3 1/2 inches in diameter)
• 1/2 cup shredded part-skim mozzarella cheese (2 ounces)