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Vegetable-Rice Salad in Tomato Cups

Yield 6 servings.
Prep: 20 minutes Stand/Chill: 30 minutes

Ingredients

  • 6 large tomatoes
  • 3 cups cooked long-grain rice (cooked without salt or fat)
  • 1 (15-ounce) can no-salt-added black beans, drained
  • 1 (10-ounce) package frozen whole-kernel corn, thawed
  • 1/2 cup chopped purple onion
  • 1/2 cup reduced-fat olive oil vinaigrette
  • 1 tablespoon chopped fresh cilantro
  • Fresh cilantro sprig (optional)

Nutrition Information

  • calories 290
  • caloriesfromfat 16 %
  • fat 5.3 g
  • satfat 0.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 9 g
  • carbohydrate 55.7 g
  • fiber 6.1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 179 mg
  • calcium 0.0 mg

How to Make It

  1. Cut top off each tomato. Scoop out pulp, leaving 1/4-inch-thick shells. Chop pulp to measure 1 cup; reserve remaining pulp for another use. Invert tomato shells on paper towels, and let stand 30 minutes.

  2. While tomato shells stand, combine 1 cup chopped tomato pulp, rice, and next 5 ingredients in a medium bowl. Cover and chill 30 minutes.

  3. To serve, spoon rice mixture evenly into tomato shells. Garnish with fresh cilantro, if desired.

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