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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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