Southwestern Rice and Bean Salad (under 200 calories)
This Southwestern Rice Salad with Black Beans is a trimmed down, fiber-filled version of a Tex-Mex rice bowl — we held the guac, sour cream and shredded cheddar to bring the dish under 200 calories, but if you have calories to spare, add ¼ avocado on top. But it’s far from bland. Instead of using salt and fat to flavor, we went with the verdant, fresh flavors of green onion and cilantro, added a medium-spicy kick from fresh jalapenos and chili powder, and acidic brightness from white wine vinegar.
Total Time: 1 hr. 10 min. Prep Time: 10 min. Cooking Time: None Yield: 8 servings, about 1 cup each
21 Day Fix portions:
1.5Y, 1/2 tsp
Ingredients: 2 cups cooked brown rice (or other cooked whole grain) 1 (15-oz.) can black beans, drained, rinsed 2 cups frozen whole-kernel corn, thawed 1 medium tomato, finely chopped 3 green onions, finely chopped 2 Tbsp. extra-virgin olive oil ¼ cup white wine vinegar ¼ cup fresh cilantro, chopped 1 medium jalapeño, finely chopped (or cayenne pepper to taste) 1 tsp. mild chili powder
Preparation: 1. Combine rice, beans, corn, tomato, green onions, oil, vinegar, cilantro, jalapeño, and chili powder in a large serving bowl; mix well. 2. For best flavor, cover and refrigerate for at least an hour before serving.
Tip: Rice can be mixed into salad, or all other ingredients can be combined and served over the rice.
