Vegetable-Rice Salad in Tomato Cups |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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) |
Directions:
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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