Salsa, Black Bean, and Rice Salad
Total Time: 30 mins
2 cup(s) rice, long grain, cooked, chilled
1 can(s) beans, black, (15 ounces) rinsed and drained
2 cup(s) tomato(es), chopped
1 cup(s) pepper(s), red, bell, chopped
1 cup(s) corn, whole kernel frozen, thawed
2 scallion(s) (green onions), thinly sliced
2 tablespoon cilantro
1 cup(s) salsa
4 ounce(s) cheese, Monterey Pepper Jack, with jalapeno chile peppers, cut into 1/4-inch cubes
1/2 cup(s) sour cream, light or fat-free
1. In a large bowl, stir together chilled rice, black beans, tomatoes, sweet pepper, corn, green onions, and cilantro; add picante sauce or salsa. Toss to coat. If desired, stir in cheese.
2. To serve, line 6 salad bowls or plates with lettuce leaves. Top with rice mixture. Serve with sour cream.
Nutritional Info (Per serving):
Calories: 192, Saturated Fat: 0g, Sodium: 549mg, Dietary Fiber: 5g, Total Fat: 1g, Carbs: 42g, Cholesterol: 2mg, Protein: 9g
Exchanges: Vegetable: 2, Starch: 2
Carb Choices: 2.5
Show hospitality to strangers for, by doing that, some have entertained angels unawares.
Never stop helping others because others think that they abuse you. That stranger can be Jesus and you lose the opportunity to serve, even in something simple.
| current weight: -15.0 under