Mexican Bean & Rice Salad

from the Lancaster New Era - 8/12/09

This is delicious and light for a summer meal. The only cooking is the rice, and the rest is just chopping veggies. The dressing is what makes it so fantastic!

2½ cups fat-free, low-sodium chicken broth
1 cup brown-rice medley
½ red pepper, chopped
1 small red onion, chopped
1 cup chopped zucchini
1 cup chopped cucumber
¼ cup chopped fresh cilantro
1 cup fresh or frozen corn
1 cup grated carrots
16 cups chopped romaine lettuce (about one large head)
1 can (15 ounces) black beans

DRESSING:
1 tablespoon white-wine or rice vinegar
3 tablespoons fresh lime juice
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper
1 clove garlic
¼ teaspoon lime zest
¼ cup fresh cilantro
¼ cup water
2 tablespoons light mayonnaise
¼ cup light sour cream

In a saucepan over medium-high heat, bring the broth to a boil. Add the rice medley, return to a boil, cover and reduce heat to low. Simmer for 45 minutes, or until rice is tender and liquid is absorbed.

While the rice is cooking, chop all the vegetables and place in a large bowl. Use any kind or quantity of vegetables, to reach a total of 5 cups. Leave the lettuce on the side.

Drain and rinse the beans, then combine with the vegetables. When the rice is cooked, stir it into the vegetables. The heat will enhance the flavor of the vegetables as the rice cools.

While the rice cools, make the dressing. In a blender, combine the vinegar, lime juice, olive oil, salt, pepper, garlic, lime zest, cilantro and water. Blend until the cilantro is chopped very finely and all the ingredients are well-combined. Add the mayonnaise and sour cream, and blend well. Makes 1 cup dressing.

To serve the salad, combine 1 cup of the rice mixture with 2 cups of lettuce, and toss. Add 2 tablespoons of dressing to each serving and toss. The rice mixture can be kept for 2 to 3 days in the refrigerator. Mix in the lettuce just before serving.

Makes 8 servings.