A terrific southwestern-style
rice and black bean salad.
Southwestern
Rice and Bean Salad
- 2 cups cooked and cooled
white rice
1 (15-ounce) can 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 ground cumin
Crushed red pepper
- 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.
- Pour dressing over salad;
toss well. Chill before serving.
Makes 12 servings (1/2
cup each).
Recipe provided courtesy of The Bean Education
& Awareness Network.
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