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Vegetable Rice Salad In Tomato Cups

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Ingredients
  Tomatoes 6 Large
  Cooked long grain rice 3 Cup (48 tbs), cooked without salt / fat
  No salt added black beans 15 Ounce, drained (1 Can)
  Frozen whole kernel corn 10 Ounce, thawed (1 Package)
  Chopped onion 1⁄2 Cup (8 tbs)
  Reduced fat olive oil vinaigrette 1⁄2 Cup (8 tbs)
  Chopped fresh cilantro 1 Tablespoon
Directions

Cut top off each tomato.
Scoop out pulp, leaving 1/4-inch-thick shells.
Chop pulp to measure 1 cup; reserve remaining pulp for another use.
Invert tomato shells on paper towels, and let stand 30 minutes.
While tomato shells stand, combine 1 cup chopped tomato pulp, rice, and next 5 ingredients in a medium bowl.
Cover and chill 30 minutes.
To serve, spoon rice mixture evenly into tomato shells.
Garnish with fresh cilantro sprigs, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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