Vegetable-Rice Salad in Tomato Cups

0 Reviews
ADD YOUR REVIEW
Yield
6 servings.
January 1997
RECIPE BY Oxmoor House

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)

Nutritional Information

  • Calories 290
  • Caloriesfromfat 16%
  • Fat 5.3g
  • Satfat 0.5g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 9g
  • Carbohydrate 55.7g
  • Fiber 6.1g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sodium 179mg
  • Calcium 0.0mg

How to Make It

Step 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.

Step 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.

Step 3

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

Cooking Light The Lazy Gourmet

You May Like

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Ratings & Reviews

Eat Well. Lose Weight. Live Healthy.
Delicious and healthy recipes customized for you!
SIGN UP TODAY

Sign Up for our Newsletter

Join our newsletter for free recipes, healthy living inspiration, and special offers.
Sign up