Mexican Rice and Beans Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 10%
  • Fat: 3.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 13.1g
  • Carbohydrate: 52.7g
  • Fiber: 6.5g
  • Cholesterol: 5mg
  • Iron: 0.0mg
  • Sodium: 501mg
  • Calcium: 0.0mg

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

  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.
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Mexican Rice and Beans Salad Recipe at a Glance
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