Mexican Rice and Beans Salad

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 10 Minutes

Nutritional 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

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

Preparation

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

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

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.

Note:

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

January 1998
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