MEXICAN FIESTA BOWL

1 avocado

1 tbsp. lime juice

4 cups washed, ready-to-eat lettuce

1 cup frozen corn kernels, defrosted

1½ cups canned, rinsed and drained low-sodium black beans

1 cup cherry tomatoes, cut in half

1 cup cooked brown rice

1 medium jalapeño pepper, seeded and chopped

½ cup reduced-fat oil and vinegar dressing

2 tbsp. sliced almonds

2 tbsp. chopped cilantro

Peel avocado and remove the seed. Cut into 2-inch pieces. Place in a bowl and toss with the lime juice.

Divide lettuce between two large bowls. Spoon corn on one side of the lettuce, black beans on another side, the tomatoes on a third side and the rice on a fourth side. Place the avocado in the center.

Mix the jalapeño and dressing together in a small bowl and drizzle over the corn, black beans and tomatoes. Sprinkle the almonds and cilantro on top.

Makes two servings.

— Linda Gassenheimer

Tribune News Service