Black Bean and Rice Salad

Submitted by ratherbeswimmin

"From BHG's New Diabetic Cookbook. Per 1 c. serving: 189 calories, 7 g fat, 17 mg cholesterol, 25 g carb, 3 g fiber, 11 g protein. Exchanges: 1 starch, 1 vegetable, 1 medium-fat meat."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 cup cooked long-grain rice, chilled
• 4 ounces monterey jack pepper cheese, cut into 1/4-inch cubes
• 1 cup chopped tomato
• 1 cup chopped yellow bell peppers or 1 cup red bell pepper
• 1⁄2 medium cucumber, halved lengthwise and thinly sliced
• 3⁄4 cup canned black beans, rinsed and drained
• 3⁄4 cup frozen whole kernel corn, thawed
• 2 green onions, thinly sliced
• 3⁄4 cup picante sauce or 3/4 cup salsa
• 6 romaine lettuce leaves
• 1⁄2 cup nonfat sour cream

directions

1. In a large serving bowl, mix together the cooked rice, cheese, tomatoes, bell pepper, cucumber, black beans, corn, and green onions.
2. Add in picante sauce/salsa; toss to coat.
3. To serve: line 6 salad plates with romaine lettuce leaves.
4. Top with rice mixture; serve with sour cream.