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
- 1 1/4 t cumin
- 1 t chili powder
- Juice and zest of 1 lime
- 3/4 t salt
- 1/4 t black pepper
- 2 c cooked white rice
- 1 c corn kernels
- 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)
- 1 T olive oil
Calories: 230, Calories from Fat: 45, Total Fat: 5g, Saturated Fat: 1.5g, Cholesterol: 95mg, Sodium: 470mg, Total Carbohydrate: 28g, Dietary Fiber: 3g, Sugars: 3g, Protein: 19g, Vitamin A: 8%, Vitamin C: 10%, Calcium: 15%, Iron: 15%
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.