Vegetable Rice Salad In Tomato Cups
|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|
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.