Recipes - add a little spice to your life!

Recipes add a little spice to your life!

Vegetable-Rice Salad in Tomato Cups_small

Vegetable-Rice Salad in Tomato Cups

Prep time:
1 hour 
Cooking time:
 
Total time:
1 hour 
Ease of prep:
Medium 
Makes 6 Servings
 
Portion size:
1 tomato cup 

x 6 servings

Nutrition Per Serving

Calories:
290.0 
Carbohydrates:
56.0g
Protein:
9.0g
Fat:
5.0g
Cholesterol:
0.0mg
Sodium:
179.0mg

Exchanges

Starch:
3.0 
Vegetable:
1.0 
Fruit:
0.0 
Meat:
0.0 
Fat:
1.0 
Milk:
0.0 
Print

Check out this healthy, Vegetable-Rice Salad in Tomato Cups recipe. This low-fat recipe combines long-grain rice, black beans, corn, purple onion, olive oil vinaigrette, cilantro and tomatoes.

Ingredients

  • 6  large tomatoes
  • 3  cup(s)  cooked long-grain rice (cooked without salt or fat)
  • 1  (15oz) can no-salt-added black beans, drained
  • 1  (10oz) package frozen whole-kernel corn, thawed
  • 1/2  cup(s)  purple onion, chopped
  • 1/2  cup(s)  reduced-fat olive oil vinaigrette
  • 1  Tbsp  fresh cilantro, chopped
  • 6  fresh cilantro sprigs (optional)

Directions

  1. Cut top off each tomato. Scoop out pulp, leaving ¼-inch thick shells. Chop pulp to measure 1 cup; reserve remaining pulp for another use. Invert tomato shells on paper towels, and let stand 30 minutes.
  2. While tomato shells stand, combine 1 cup chopped tomato pulp, rice, and next 5 ingredients in a medium bowl. Cover and chill 30 minutes.
  3. To serve, spoon rice mixture evenly into tomato shells. Garnish with fresh cilantro sprigs, if desired.

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