Mexican Rice And Beans Salad

• 1 1/2 cups instant brown rice, uncooked
• 3 tablespoons nonfat sour cream
• 1 tablespoon chunky salsa
• 2/3 cup chunky salsa
• 1/4 cup sliced green onion (about 1 large)
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 (15-ounce) can no-salt-added black beans, rinsed and drained
• 4 cups shredded iceberg lettuce
• 1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese

1. Cook rice according to package directions, omitting salt and fat.
2. Combine sour cream and 1 tablespoon salsa, stirring well. Set aside.
3. Combine brown rice, 2/3 cup salsa, green onion, and next 3 ingredients in a large bowl, stirring gently. Arrange 1 cup lettuce on each of 4 individual salad plates. Spoon rice mixture evenly onto lettuce. Sprinkle evenly with cheese. Top evenly with sour cream mixture.

instant brown rice, nonfat sour cream, chunky salsa, chunky salsa, green onion, salt, ground pepper, salt, shredded iceberg lettuce, cheddar cheese

Taken from www.myrecipes.com/recipe/mexican-rice-beans-salad (may not work)