| 9 | 38 | 450 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 13 min | 25 min | 4 |
| 2 cup | Frozen yellow corn kernels (fresh from cob or frozen) |
| 1 1/2 cup | Jasmine rice, dry (uncooked) |
| 1 can (15oz) | Black beans, canned (can) |
| 4 cup | Green leaf lettuce (or other fresh greens) |
| 2 fruit | Lime |
| 1 cup | Cherry Tomatoes |
| 1 cup | Salsa, ready-to-serve |
| 1/4 medium | Red onion |
| 1 tsp | Salt |
1. Prepare rice according to instructions, but substitute 1/2 cup water for 1 cup salsa (or tomato sauce with spices).
2. Dice red onion into small pieces.
3. Add red onion, corn, beans, and salt to rice pot as rice is finishing cooking.
4. Wash lettuce and tomatoes.
5. Chop or tear lettuce into pieces and dice cherry tomatoes in half.
6. Serve rice, bean, and corn mix with greens and cherry tomatoes and a half of lime.
7. Enjoy!
*optional: sprinkle of cayenne, avocado slices, generous twists of black pepper
| Fruit | 0.5 |
| Grain | 0.8 |
| Meat Alternative | 0.6 |
| Vegetables | 3.8 |
