Thursday, April 22, 2010

Recipe of the Day!!!!

Salsa, Black Bean, and Rice Salad Recipe

Quick Info:

Contains Dairy

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

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
* lettuce leaves
* 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.