Vegetable-Rice Salad in Tomato Cups

Oxmoor House
Prep: 20 minutes Stand/Chill: 30 minutes
6 servings.


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6 large tomatoes
3 cups cooked long-grain rice (cooked without salt or fat)
1 (15-ounce) can no-salt-added black beans, drained
1 (10-ounce) package frozen whole-kernel corn, thawed
1/2 cup chopped purple onion
1/2 cup reduced-fat olive oil vinaigrette
1 tablespoon chopped fresh cilantro
Fresh cilantro sprig (optional)


Cut top off each tomato. Scoop out pulp, leaving 1/4-inch-thick shells. Chop pulp to measure 1 cup; reserve remaining pulp for another use. Invert tomato shells on paper towels, and let stand 30 minutes.

While tomato shells stand, combine 1 cup chopped tomato pulp, rice, and next 5 ingredients in a medium bowl. Cover and chill 30 minutes.

To serve, spoon rice mixture evenly into tomato shells. Garnish with fresh cilantro, if desired.

Created date

August 2009

Nutritional Information

Calories 290
Caloriesfromfat 16 %
Fat 5.3 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 9 g
Carbohydrate 55.7 g
Fiber 6.1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 179 mg
Calcium 0.0 mg