Santa Fe Rice Salad
Prep: 10 minutes (cooked rice needed)
- 3 cups cooked brown rice
- 15 ounce can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 tomato, chopped
- 4 green onions, chopped
- 1-2 tbsp chopped green chilies
- 2 tbsp fresh cilantro, chopped
- 1/2 cup fresh salsa
- 1/4 cup tofu mayonnaise
Combine the rice and vegetables in a bowl. Mix the salsa with the tofu mayonnaise in a separate bowl. Pour over the rice mixture and toss well to mix. Serve at once or cover and refrigerate until serving time.
Hint: To make tofu mayonnaise, place 1 package of silken tofu in a food processor and add 1 1/2 tablespoons lemon juice, 1 teaspoon sugar, and 1/2 teaspoon salt. Process until very smooth.