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Mexican Rice and Bean Patties Salad

Mexican Rice and Bean Patties Salad

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Rated: 0
  • Makes: 4 servings
  • Prep 25 mins
  • Chill 15 mins
  • Cook 6 mins
  • Serving Size: 1 patty, 2 cups greens, 1/4 cup sauce
  • Carb Grams Per Serving: 32

Ingredients

  • 4 teaspoons olive oil
  • 1/2 cup chopped red sweet pepper (1 small)
  • 1/3 cup chopped red onion (1 small)
  • 2 tablespoons reduced-sodium taco seasoning
  • 2/3 cup cooked brown rice
  • 1 14 1/2 - ounce can no-salt-added black beans, rinsed and drained
  • 1/2 of a 4-ounce can diced green chile peppers
  • 1/2 cup light sour cream
  • 1/2 cup pico de gallo
  • 8 cups mixed salad greens
  • 1 medium tomato, chopped (optional)
  • Snipped fresh cilantro (optional)

Directions

  1. In a medium skillet heat 1 teaspoon of the oil over medium heat. Add sweet pepper and onion; cook for 4 to 5 minutes or until tender. Stir in 1 tablespoon of the taco seasoning (mixture will be dry). Remove from heat. Stir in rice. Set aside to cool.
  2. Use a fork to mash beans slightly. Add rice mixture, chile peppers, and the remaining 1 tablespoon taco seasoning to the beans; stir and mash until the mixture holds together.
  3. Divide bean mixture into four equal portions. Shape each portion into a patty about 3-1/2 inches in diameter. Carefully place patties on a platter. Cover and chill for 15 minutes.
  4. In a very large nonstick skillet heat the remaining 1 tablespoon oil over medium-high heat. Fry the patties in hot oil for 6 to 8 minutes or until heated through, turning once halfway through cooking time. (If patties brown too quickly, reduce heat to medium.)
  5. In a small bowl stir together sour cream and pico de gallo. Arrange greens on a serving platter; place patties on top of greens. Serve sour cream mixture with patties. If desired, serve with chopped tomato and snipped cilantro.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 228 cal., 7 g total fat (2 g sat. fat), 8 mg chol., 596 mg sodium, 32 g carb. (5 g fiber, 4 g sugars), 8 g pro.

Diabetic Exchanges

Starch (d.e): 2; Lean Meat (d.e): 0.5; Fat (d.e): 1