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Salsa, Black Bean, and Rice Salad

Makes: 6 servings
Start to Finish 30 mins
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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