Black Bean and Rice Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From BHG's New Diabetic Cookbook. Per 1 c. serving: 189 calories, 7 g fat, 17 mg cholesterol, 25 g carb, 3 g fiber, 11 g protein. Exchanges: 1 starch, 1 vegetable, 1 medium-fat meat. Ingredients:
1 cup cooked long-grain rice, chilled |
4 ounces monterey jack pepper cheese, cut into 1/4-inch cubes |
1 cup chopped tomato |
1 cup chopped yellow bell peppers or 1 cup red bell pepper |
1/2 medium cucumber, halved lengthwise and thinly sliced |
3/4 cup canned black beans, rinsed and drained |
3/4 cup frozen whole kernel corn, thawed |
2 green onions, thinly sliced |
3/4 cup picante sauce or 3/4 cup salsa |
6 romaine lettuce leaves |
1/2 cup nonfat sour cream |
Directions:
1. In a large serving bowl, mix together the cooked rice, cheese, tomatoes, bell pepper, cucumber, black beans, corn, and green onions.
2. Add in picante sauce/salsa; toss to coat.
3. To serve: line 6 salad plates with romaine lettuce leaves.
4. Top with rice mixture; serve with sour cream.
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