Succotash Rice Salad

Superquick

Yield:

5 servings.

Recipe from

Nutritional Information

Calories 320
Caloriesfromfat 4 %
Fat 1.5 g
Satfat 0.3 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 13.5 g
Carbohydrate 65.5 g
Fiber 0.0 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 506 mg
Calcium 0.0 mg

Ingredients

2 1/2 cups cooked white basmati rice (cooked without salt or fat)
1 3/4 cups cooked baby lima beans (cooked without salt or fat)
1 3/4 cups frozen whole-kernel corn, thawed
3/4 cup diced reduced-fat, low-salt ham
3/4 cup thinly sliced celery
3/4 cup finely chopped onion
1/4 cup finely chopped fresh cilantro
1/2 cup fat-free Ranch-style dressing
2 tablespoons lime juice
1 tablespoon white wine vinegar
1/2 teaspoon ground oregano
1/2 teaspoon freshly ground pepper
3 medium tomatoes, sliced

Preparation

Combine first 7 ingredients in a large bowl; toss lightly, and set aside.

Combine Ranch-style dressing and next 4 ingredients; add to rice mixture, and toss lightly. Cover and chill thoroughly, stirring occasionally.

To serve, place tomato slices on a serving platter; spoon rice mixture over tomato.

Note:

Oxmoor House Cooking Light Collection

January 1996