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Mexican Rice and Beans Salad

Prep time 3 mins
Cook time 10 mins
Yield 4 servings.

Ingredients

  • 1 1/2 cups instant brown rice, uncooked
  • 3 tablespoons nonfat sour cream
  • 1 tablespoon chunky salsa
  • 2/3 cup chunky salsa
  • 1/4 cup sliced green onion (about 1 large)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 4 cups shredded iceberg lettuce
  • 1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese

Nutrition Information

  • calories 290
  • caloriesfromfat 10 %
  • fat 3.2 g
  • satfat 1.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 13.1 g
  • carbohydrate 52.7 g
  • fiber 6.5 g
  • cholesterol 5 mg
  • iron 0.0 mg
  • sodium 501 mg
  • calcium 0.0 mg

How to Make It

  1. Cook rice according to package directions, omitting salt and fat.

  2. Combine sour cream and 1 tablespoon salsa, stirring well. Set aside.

  3. Combine brown rice, 2/3 cup salsa, green onion, and next 3 ingredients in a large bowl, stirring gently. Arrange 1 cup lettuce on each of 4 individual salad plates. Spoon rice mixture evenly onto lettuce. Sprinkle evenly with cheese. Top evenly with sour cream mixture.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook