Taco Rice Salad

Taco Rice Salad
Photo by Karry Hosford

Ingredients

  • 1 (15-ounce) can black beans, rinsed and drained
  • ¼ teaspoon salt
  • ½ cup (2 ounces) shredded reduced-fat sharp cheddar cheese
  • ¼ teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 3 cups chopped tomato (about 1 1/4 pounds)
  • + 14 more ingredients
    • 6 cups torn romaine lettuce (about 10 ounces)
    • Salad:
    • 3 cups cooked yellow rice
    • 1 garlic clove, minced
    • Dressing:
    • Remaining ingredient:
    • 1 pound ground round
    • ½ cup chopped red onion
    • 1 teaspoon chili powder
    • Cooking spray
    • 2/3 cup fat-free sour cream
    • 2/3 cup picante sauce
    • 1 cup frozen whole-kernel corn, thawed
    • ½ teaspoon ground cumin

To prepare salad, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef and garlic, and cook 9 minutes or until browned, stirring to crumble. Drain; return beef mixture to pan. Stir in rice and next 4 ingredients (rice through pepper). Cool slightly. Combine l...

View full recipe at My Recipes

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