Salsa, Black Bean and Rice Salad

Total Time: 30 mins

Ingredients

• 2 cup(s) rice, long grain, cooked, chilled
• 1 can(s) beans, black, (15 ounces) rinsed and drained
• 2 cup(s) tomato(es), chopped
• 1 cup(s) pepper(s), red, bell, chopped
• 1 cup(s) corn, whole kernel frozen, thawed
• 2 scallion(s) (green onions), thinly sliced
• 2 tablespoon cilantro
• 1 cup(s) salsa
• 4 ounce(s) cheese, Monterey Pepper Jack, with jalapeno chile peppers, cut into 1/4-inch cubes
• lettuce leaves
• 1/2 cup(s) sour cream, light or fat-free

Preparation

1. In a large bowl, stir together chilled rice, black beans, tomatoes, sweet pepper, corn, green onions, and cilantro; add picante sauce or salsa. Toss to coat. If desired, stir in cheese.

2. To serve, line 6 salad bowls or plates with lettuce leaves. Top with rice mixture. Serve with sour cream.