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Southwestern Rice and Bean Salad

2 cups cooked and cooled white rice
1 can (15 ounces) Black beans or 1 1/2 cups cooked dry-packaged Black beans, rinsed, drained
1 cup chopped fresh tomatoes
3/4 cup cheddar cheese, cubed
1/4 cup green onions, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
1 tablespoon vegetable oil
2 tablespoons cumin
Crushed red pepper

1. Combine rice, Black beans, tomatoes, cheese and onions in a large bowl. Whisk together dressing of cilantro, lime juice, vegetable oil, cumin and a dash of crushed red pepper in a small bowl.
2. Pour dressing over salad; toss well. Chill before serving.

Makes 12 servings (1/2 cup each).

Nutrient Information Per serving: Calories 110; Fat 4g; % Calories from Fat 30; Carbohydrate 15g; Folate 5mcg; Sodium 165mg; Protein 6g; Dietary Fiber 2g; Cholesterol 7mg

Recipe provided courtesy of The Bean Education & Awareness Network.