Southwestern rice and black bean salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked long-grain rice; white or brown |
| 1 | 15 oz can black beans; drained & rinsed | |
| 1½ | cup | Cooked corn kernels; drained |
| 4 | Whole scallions; trimmed & chopped | |
| 2 | larges | Tomatoes; diced |
| 1 | medium | Cucumber; peeled & diced |
| 1 | large | Jalapeno pepper; (or chipotle), |
| ; seeded & minced | ||
| 2 | tablespoons | Oil |
| 2 | Limes; juice of | |
| 2 | tablespoons | Fresh cilantro; chopped |
| 2 | teaspoons | Dried oregano |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Salt |
| Lettuce leaves | ||
Directions
In a large mixing bowl, combine all ingredients; mix thoroughly. Chill for 15-20 minutes to allow flavors to meld.
Fluff salad before serving. Spoon salad over lettuce leaves. If desired, offer a rolled flour tortilla. Makes 6 servings.
NOTES : Nutritional info: Per 1 cup serving, 110 calories, 7g protein, 6g total fat, 38g carbo, 0 chol, 627mg sodium, 7g fiber. VEGAN Recipe by: February 1997 Vegetarian Times Converted by MM_Buster v2.0l.