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Salsa, Black Bean, and Rice Salad
Ingredients
- 2 cups cooked long grain rice, chilled
- 1 15 ounce can black beans, rinsed and drained
- 2 cups chopped tomatoes
- 1 cup chopped yellow or red sweet pepper
- 1 cup frozen whole kernel corn, thawed
- 2 green onions, thinly sliced
- 2 tablespoons snipped fresh cilantro
- 1 cup bottled picante sauce or salsa
- 4 ounces Monterey Jack cheese with jalapeno chile peppers, cut into 1/4-inch cubes (optional)
- Lettuce leaves
- 1/2 cup fat-free or reduced-fat sour cream
Directions
1. In large bowl, stir together chilled rice, beans, tomatoes, sweet pepper, corn, onions, and cilantro; add picante sauce or salsa. Toss to coat. Stir in cheese, if using.
2. Line six salad bowls or plates with lettuce leaves. Top with rice mixture. Serve with sour cream. Makes 6 servings.
Nutrition Facts
(Salsa, Black Bean, and Rice Salad)
- Servings Per Recipe 6,
- cal. (kcal) 196,
- Fat, total (g) 1,
- chol. (mg) 6,
- sat. fat (g) 3,
- carb. (g) 39,
- fiber (g) 7,
- pro. (g) 9,
- vit. A (IU) 3693,
- vit. C (mg) 42,
- sodium (mg) 662,
- calcium (mg) 81,
- iron (mg) 2,
- Vegetables () 2,
- Starch () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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