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Tex-Mex Rice Salad

Prep time 12 mins
Cook time 9 mins
Yield 6 servings (serving size: 2/3 cup)
Turn instant brown rice into a colorful Tex-Mex salad by adding avocado, black beans, tomato, cilantro, and cumin.

Ingredients

  • 1 cup uncooked instant brown rice
  • 1/3 cup fat-free balsamic vinaigrette
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup diced peeled avocado
  • 1 cup chopped plum tomato
  • 2 tablespoons sliced green onions
  • 2 tablespoons chopped fresh cilantro
  • 1 (15-ounce) can black beans, rinsed and drained

Nutrition Information

  • calories 196
  • fat 3.3 g
  • satfat 0.5 g
  • protein 5.6 g
  • carbohydrate 35.9 g
  • cholesterol 0 mg
  • iron 2 mg
  • sodium 371 mg
  • caloriesfromfat 15 %
  • fiber 4.9 g
  • calcium 33 mg

How to Make It

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

  2. . Combine vinaigrette and next 3 ingredients in a medium bowl, stirring well with a whisk.

  3. . Combine rice, avocado, and next 4 ingredients in a large bowl. Add vinaigrette mixture, and toss gently.

Oxmoor House Healthy Eating Collection