Tex-Mex food epitomizes an ideal marriage. It’s a culinary mashup of the fiery, comforting flavors of Mexican cuisine and the smoky, meat-centric dishes commonly associated with Texas; two different worlds happily melded together on the same plate.

There’s addictive comfort found in the charred, rich cuts of meat; piquant, tangy salsas; and the creamy, salty ooze of cheese. Fantastic for the taste buds, but not always so great for the waistline.

This Southwestern Rice Salad with Black Beans is a trimmed down, fiber-filled version of a Tex-Mex rice bowl — without the guac, sour cream and shredded cheddar to bring the dish under 200 calories, but if you have calories to spare, add ¼ avocado on top. But it’s far from bland. Instead of using salt and fat to flavor, use the verdant, fresh flavors of green onion and cilantro, added a medium-spicy kick from fresh jalapenos and chili powder, and acidic brightness from white wine vinegar. The result is a whole grain salad that packs perfectly for a playground picnic or post-workout lunch at work.

If you need to cut down on prep time, look for pre-cooked frozen brown rice (just make sure the ingredients list is clean); this should cut your kitchen time down to about 15 minutes.