Pretty and perfect in every way — colorful, fresh, seasonal, tasty and oh-so-good-for you (thanks to the fiber in the beans, lycopene in the tomatoes and all those essential vitamins and minerals in the veggies)! This dinner salad is truly a satisfying meal. Prep the night before and enjoy putting it all together just before dinnertime.
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½ cup brown rice (uncooked)
2 beefsteak tomatoes, diced
1 jalapeño, chopped
¼ cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt
1 head romaine lettuce, shredded
2 carrots, sliced into rounds
1 red bell pepper, sliced
1 ear of corn, kernels shaved from cob
15-ounce can (no salt) black beans, drained and rinsed
- In a small saucepan, combine the rice with 1 cup of water. Bring to a boil, reduce heat to low, cover and cook until the rice is tender and the water is absorbed, 40 to 45 minutes. Fluff with fork and let cool.
- To prepare the vinaigrette, combine the tomatoes, jalapeño, cilantro, lime juice, oil and salt in a medium bowl.
- Divide the lettuce evenly among 4 bowls. Top with the carrots, bell pepper, corn, beans and rice. Spoon the vinaigrette over the top of each bowl just before serving.
Nutritional information (per serving)
Makes 4 servings.
310 calories, 9 g total fat, 1 g saturated fat, 12 g protein, 50 g carbohydrate, 12 g dietary fiber, 8 g sugar, 0 mg cholesterol, 200 mg sodium
Developed by Sara Quessenberry for Cleveland Clinic Wellness