Black Bean & Rice Salad (Vegan)
Leftover black beans and rice combine to make a great lowfat, low cholesterol salad.
Yield
4 servingsPrep
15 minCook
?Ready
15 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rice
cooled |
|
| 1 | cup |
black beans
cooked |
|
| 1 | cup |
tomatoes
chopped |
|
| ½ | cup |
cheddar cheese
shredded, optional |
|
| 1 | tablespoon |
parsley leaves
snipped |
|
| ¼ | cup |
salad dressing, italian, low-fat
low calorie |
|
| 1 | tablespoon |
lime juice
fresh |
|
| 1 | x |
lettuce
leaves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rice
cooled |
|
| 237 | ml |
black beans
cooked |
|
| 237 | ml |
tomatoes
chopped |
|
| 118 | ml |
cheddar cheese
shredded, optional |
|
| 15 | ml |
parsley leaves
snipped |
|
| 59 | ml |
salad dressing, italian, low-fat
low calorie |
|
| 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.
