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Ensalada de Frijoles

Yield: 4- 3-3/4 cups per serving



2 cups cooked brown rice
6 cups romaine
15-ounce can black beans, rinsed and drained
1 peeled carrot, grated or cut in thin strips
1 cup diced tomato
1-1/4 cups frozen corn kernels, thawed
1 teaspoon dried oregano
1/4 cup fat free Italian salad dressing
1 cup fresh salsa

Place warm brown rice on four dinner plates. Next, place lettuce on top followed by grated carrot, tomato and corn kernels. Sprinkle with oregano and salad dressing; then top each with a generous spoonful of salsa.