Black Bean and Rice Salad
- 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
- 12 medium cucumber, halved lengthwise and thinly sliced
- 34 cup canned black beans, rinsed and drained
- 34 cup frozen whole kernel corn, thawed
- 2 green onions, thinly sliced
- 34 cup picante sauce or 34 cup salsa
- 6 romaine lettuce leaves
- 12 cup nonfat sour cream
- In a large serving bowl, mix together the cooked rice, cheese, tomatoes, bell pepper, cucumber, black beans, corn, and green onions.
- Add in picante sauce/salsa; toss to coat.
- To serve: line 6 salad plates with romaine lettuce leaves.
- Top with rice mixture; serve with sour cream.
rice, pepper cheese, tomato, yellow bell peppers, cucumber, black beans, kernel corn, green onions, picante sauce, nonfat sour cream
Taken from www.food.com/recipe/black-bean-and-rice-salad-147919 (may not work)