Salad

Yucatecan Rice Salad

Serving Size

3/4 cup

Servings

4

Prep Time

7 min

Cook Time

7 min

Ingredients

1/2 cup

water

1/8 teaspoon

turmeric

1/2 cup

instant whole-grain brown rice (such as Minute)

1 (15-ounce) can

black beans, drained and rinsed

1/2 cup

jalapeño-stuffed green olives, coarsely chopped (about 11 olives)

1/3 cup prechopped

red onion

3 (0.5-ounce) slices

reduced-fat Monterey Jack cheese with jalapeño peppers, cut into 1/2-inch squares

1/4 cup chopped

fresh cilantro

1 tablespoon

extra virgin olive oil

Directions

1. Bring water and turmeric to a boil in a medium saucepan. Stir in rice; cover, reduce heat, and simmer 5 minutes. Remove from heat. Place rice in a wire mesh strainer; rinse rice with cold water, and drain well.
2. While rice cooks, combine beans and next 5 ingredients in a medium bowl. Add the cooled rice; toss gently until blended. Serve with lemon wedges, if desired.
3. Serve with: Tomato-Avocado Wedges

Nutrition Information

Sodium	430 mg
Saturated fat	1.8 g
Protein	6.4 g
Polyunsaturated fat	1.3 g
Monounsaturated fat	4.9 g
Fiber	4.1 g
Fat	8.3 g
Cholesterol	8 mg
Carbs	20.9 g
Calories	164

Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010

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