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.

Mexican Rice Salad

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By Stonyfield

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.

Ready In: 15 minutes

Level: Easy

Prep: 10 minutes

Cook: 5 minutes

Yields: 8 Servings

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Ingredients

2/3 c Stonyfield Organic 0% Fat Smooth & Creamy Plain Yogurt
1 1/4 tsp cumin
1 tsp chili powder
Juice and zest of 1 lime
3/4 tsp salt
1/4 tsp 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 Tbsp olive oil

directions

Step 1

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.

Step 2

In a large serving bowl, stir together the rice, corn, beans, queso fresco, onion and 1/4 cup of the cilantro; set aside.

Step 3

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.

Step 4

Add shrimp to rice mixture and stir to combine. Drizzle prepared dressing over top and gently fold in. Serve immediately.