Serves 4
This recipe makes four very generous salads that are substantial enough to be a complete meal. The avocado adds wonderful flavor, a bit of fat, and vitamin E. Leave it out if you prefer.
2–3 cups cooked brown rice
8 cups salad mix
2 carrots, grated or cut in thin strips
1 15-ounce can black beans, drained
1 cup diced jicama
2 tomatoes, sliced
1 15-ounce can corn, drained
½ cup cilantro leaves
½ avocado, thinly sliced (optional)
¼ cup of your favorite salsa
¼ cup seasoned rice vinegar
1 garlic clove, crushed or pressed
additional salsa for topping
Heat the brown rice and make a bed of it on each of four plates. Top with a layer of salad mix and grated carrot. Rinse the beans, then sprinkle them over each of the salads. Add the jicama, tomatoes, corn, cilantro, and avocado. Mix the salsa, seasoned rice vinegar, and crushed garlic. Sprinkle over the salad, then top with a generous spoonful of salsa.
Per serving (with avocado): 344 calories; 11 grams protein; 63 grams carbohydrate; 5 grams fat; 357 mg sodium; 0 mg cholesterol
Per serving (without avocado): 302 calories; 10 grams protein; 60 grams carbohydrate; 2 grams fat; 355 mg sodium; 0 mg cholesterol