Post by chief_cook2 on Aug 25, 2005 9:25:42 GMT -6
Vegetable-Rice Salad in Tomato Cups
Ingredients
6 large tomatoes
3 cups cooked long-grain rice (cooked without salt or fat)
1 (15-ounce) can no-salt-added black beans, drained
1 (10-ounce) package frozen whole-kernel corn, thawed
½ cup chopped purple onion
½ cup reduced-fat olive oil vinaigrette
1 Tbl chopped fresh cilantro
6 fresh cilantro sprigs (optional)
Directions
Cut top off each tomato. Scoop out pulp, leaving ¼-inch-thick shells. Chop pulp to measure 1 cup; reserve remaining pulp for another use. Invert tomato shells on paper towels, and let stand 30 minutes.
While tomato shells stand, combine 1 cup chopped tomato pulp, rice, and next 5 ingredients in a medium bowl. Cover and chill 30 minutes.
To serve, spoon rice mixture evenly into tomato shells. Garnish with fresh cilantro sprigs, if desired.
Ingredients
6 large tomatoes
3 cups cooked long-grain rice (cooked without salt or fat)
1 (15-ounce) can no-salt-added black beans, drained
1 (10-ounce) package frozen whole-kernel corn, thawed
½ cup chopped purple onion
½ cup reduced-fat olive oil vinaigrette
1 Tbl chopped fresh cilantro
6 fresh cilantro sprigs (optional)
Directions
Cut top off each tomato. Scoop out pulp, leaving ¼-inch-thick shells. Chop pulp to measure 1 cup; reserve remaining pulp for another use. Invert tomato shells on paper towels, and let stand 30 minutes.
While tomato shells stand, combine 1 cup chopped tomato pulp, rice, and next 5 ingredients in a medium bowl. Cover and chill 30 minutes.
To serve, spoon rice mixture evenly into tomato shells. Garnish with fresh cilantro sprigs, if desired.