Black beans and rice salad

Yield: 4 servings

Measure Ingredient
2 cups Cooked rice, cooled to room temperature
1 cup Cooked or canned black beans
1 medium Tomato, chopped
1 tablespoon Minced parsley
¼ cup Light italian dressing
1 tablespoon Lime juice
\N \N Lettuce leaves

Combine the rice, beans, tomatoes, cheese (if desired), and parsley in large bowl. In a cup, whisk the dressing and lime juice; pour over the rice mixture; toss lightly. Serve on lettuce leaves.

Iris' Note: leftovers do not store well--rice soaks up lime juice.

Per serving (w/o cheese): 210 calories; 0.7 g fat (3% of calories); 560 mg sodium, 3⅕ g dietary fiber.

(From BEANO Newsletter, 3/94)

Submitted By IRIS GRAYSON On 02-11-95

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