Mexican Rice and Beans Salad |
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Prep Time: 3 Minutes Cook Time: 10 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups instant brown rice, uncooked |
3 tablespoons nonfat sour cream |
1 tablespoon chunky salsa |
2/3 cup chunky salsa |
1/4 cup sliced green onion (about 1 large) |
1/2 teaspoon salt |
1/4 teaspoon ground pepper |
1 (15-ounce) can no-salt-added black beans, rinsed and drained |
4 cups shredded iceberg lettuce |
1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. Combine sour cream and 1 tablespoon salsa, stirring well. Set aside.
3. Combine brown rice, 2/3 cup salsa, green onion, and next 3 ingredients in a large bowl, stirring gently. Arrange 1 cup lettuce on each of 4 individual salad plates. Spoon rice mixture evenly onto lettuce. Sprinkle evenly with cheese. Top evenly with sour cream mixture.
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