Diabetic -- Mexican Rice Salad

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Mexican Rice Salad

 

~~~Salad~~~

2 cups cooked white rice

2 can (11 oz. ea.) Green Giant® Mexicorn® Corn, drained

1/2 cup chopped red onion

1/2 cup chopped green bell pepper

1 cup (4 oz.) shredded reduced fat Cheddar cheese

 

~~~Dressing~~~

3/4 cup Old El Paso® Thick 'n Chunky Salsa

1/2 cup light sour cream

1/2 tsp. salt, or to taste

1/2 tsp. ground cumin

1/2 tsp. chili powder

 

~~~Garnish~~~

1 ripe avocado, pitted, peeled and cut into 10 wedges

10 fresh cilantro sprigs

 

In large bowl, combine all salad ingredients; mix well.

 

In medium bowl, combine all dressing ingredients; mix well.

 

Add dressing to salad; toss to coat. Spoon salad onto individual serving

plates.

 

Garnish each with avocado wedge and cilantro sprig.

 

Makes: 10 (1/2 cup) servings.

 

Nutrition Information:

Per serving (1/2 cup) = Calories 200, Calories from Fat 70, Total Fat 8

g,

Sat fat 3 g, Cholesterol 15 mg, Sodium 580 mg, Total Carbs 26 g,

Dietary Fiber 3 g, Sugars 6 g, Protein 7 g.

 

Diabetic Exchanges: 1-1/2 Starch, 1/2 Medium Fat Meat, 1 Fat.