Cheddar Black Bean & Rice Salad
Cheddar Black Bean and Rice Salad recipe
Yield
4 servingsPrep
15 minCook
20 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rice
cooked, cooled to room temperature |
|
| 1 | cup |
black beans
cooked |
|
| 1 | cup |
tomatoes
chopped |
|
| 2 | ounces |
cheddar cheese
optional, shredded |
|
| 1 | tablespoon |
parsley leaves
snipped fresh |
|
| ¼ | cup |
salad dressing, italian, low-fat
|
|
| 1 | tablespoon |
lime juice
fresh |
|
|
lettuce
leaves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rice
cooked, cooled to room temperature |
|
| 237 | ml |
black beans
cooked |
|
| 237 | ml |
tomatoes
chopped |
|
| 57.8 | ml/g |
cheddar cheese
optional, shredded |
|
| 15 | ml |
parsley leaves
snipped fresh |
|
| 59 | ml |
salad dressing, italian, low-fat
|
|
| 15 | ml |
lime juice
fresh |
|
| 1 | x |
lettuce
leaves |
*
|
Directions
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.
