Mexican Rice Salad
Common ingredients from Mexican night are transformed into a summery entree salad that is sure to become a favorite. If you can't find queso fresco, use the same amount of shredded cheddar instead.
|2⁄3||c||Stonyfield Organic Fat Free Plain Yogurt|
|Juice and zest of 1 lime|
|2||c||cooked white rice|
|1||can||black beans (15.5 ounces, drained and rinsed)|
|3⁄4||c||crumbled queso fresco|
|1⁄2||of a small red onion (finely chopped)|
|1⁄4||c||plus 1 tablespoon chopped cilantro|
|1||lb||large shrimp (peeled and deveined)|
Stir together yogurt, 3/4 teaspoon of the cumin, 1/2 teaspoon of the chili powder, lime juice and zest, salt and pepper; set aside.
In a large serving bowl, stir together the rice, corn, beans, queso fresco, onion and 1/4 cup of the cilantro; set aside.
Cut the tails off of the shrimp and cut shrimp into about 1-inch pieces. Heat oil in a large nonstick skillet over medium-high heat. Add remaining 1/2 teaspoon each cumin and chili powder to skillet and cook 1 minute. Add shrimp to skillet and cook, stirring often, for 4 minutes or until shrimp is cooked through. Remove from heat and stir remaining 1 tablespoon cilantro into shrimp mixture.
Add shrimp to rice mixture and stir to combine. Drizzle prepared dressing over top and gently fold in. Serve immediately.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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