Black bean and rice salad (vegan)

Yield: 4 servings

Measure Ingredient
2 cups Cooked rice; cooled
1 cup Cooked black beans
1 cup Chopped tomatoes
½ cup Cheddar cheese, shredded; op
1 tablespoon Fresh parsley; snipped
¼ cup Low calorie italian salad dr
1 tablespoon Fresh lime juice
Lettuce leaves

Leftover black beans and rice combine to make a great lowfat, low cholesterol salad. Combine rice, beans, tomato, cheese (if desired), and parsley in large bowl. Pour dressing and lime juice over rice mixture; toss. Serve on lettuce leaves. Nutrition (per serving): 217 calories, Total Fat 2 g (9% of calories) Source: USA Rice Council :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á

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