Fiesta Mexican Salad
Prep: 10 minutes (cooked rice needed)
This is great picnic food. It keeps well in a cooler and almost everyone loves it!
- 2 1/2 cups cooked brown rice
- 15 ounce can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 medium tomato, chopped
- 4 green onions, chopped
- 1/2 cup fresh salsa
- 1/4 cup tofu sour cream
Combine rice, beans, corn, tomatoes and green onions in a bowl. In a separate bowl, combine salsa and tofu sour cream (recipe in Dips & Spreads). Pour over rice mixture and toss well. Serve at once, or chill before serving.
Hints: This may also be made with a tofu mayonnaise instead of the sour cream. There is a recipe for Tofu Mayonnaise in Dips and Spreads. Try making this with kidney or pinto beans instead of the black beans.