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Taco Rice Salad By Holly Clegg May 24, 2004
Ingredients
- Salad:
- Cooking spray
- 1 pound ground round
- 1 garlic clove, minced
- 3 cups cooked yellow rice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups torn romaine lettuce (about 10 ounces)
- 3 cups chopped tomato (about 1 1/4 pounds)
- 1 cup frozen whole-kernel corn, thawed
- 1/2 cup chopped red onion
- 1 (15-ounce) can black beans, rinsed and drained
- Dressing:
- 2/3 cup fat-free sour cream
- 2/3 cup picante sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Remaining ingredient:
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
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