For more fiber and nutrients, substitute brown rice for the white in this recipe.
Start to Finish: 30 minutes
2 C cooked long grain rice, chilled
15 oz canned black beans, drained and rinsed
2 C chopped tomatoes
1 C chopped yellow or red bell pepper
1 C frozen corn, thawed
2 green onions, thinly sliced
2 T snipped cilantro
1 C picante sauce or salsa
4 oz pepper jack cheese, cut in 1/4″ cubes (optional)
Lettuce leaves
1/2 C sour cream
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1. In large bowl stir together chilled rice, beans, tomatoes, swee 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.
