Mexican Rice and Beans Salad

Ingredients

• 15 ounce no-salt-added black beans rinsed drained canned
• 0.3 cup green onion sliced 1 large
• 0.3 teaspoon ground pepper 
• 4 cups iceberg lettuce shredded
• 1.5 cups brown rice instant uncooked
• 3 tablespoons nonfat cream sour
• 0.7 cup chunky salsa 
• 1 tablespoon chunky salsa 
• 0.5 teaspoon salt 
• 1 ounce sharp cheddar cheese shredded reduced-fat

Equipment

• bowl

Directions

1. Cook rice according to package directions, omitting salt and fat.
2. Combine sour cream and 1 tablespoon salsa, stirring well. Set aside.
3. Combine brown rice, 2/3 cup salsa, green onion, and next 3 ingredients in a large bowl, stirring gently. Arrange 1 cup lettuce on each of 4 individual salad plates. Spoon rice mixture evenly onto lettuce.
4. Sprinkle evenly with cheese. Top evenly with sour cream mixture.