Sally's Black Bean & Rice Salad
Yield
6 servingsPrep
15 minCook
?Ready
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
black beans
cooked or canned, (rinse & drained canned) |
|
| 2 | cups |
rice
cooked |
|
| 1 ½ | cups |
cilantro
fresh |
|
| ¼ | cup |
lime juice
|
|
| ¾ | cup |
vegetable oil
|
|
| ½ | cup |
onions
chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
to taste, freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
black beans
cooked or canned, (rinse & drained canned) |
|
| 473 | ml |
rice
cooked |
|
| 355 | ml |
cilantro
fresh |
|
| 59 | ml |
lime juice
|
|
| 177 | ml |
vegetable oil
|
|
| 118 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
to taste, freshly ground |
*
|
Directions
Mix the beans, rice, and cilantro together in a bowl.
Place the lime juice in a small bowl and whisk in the oil.
Add the onion and garlic and toss with the rice and beans.
Add salt and pepper to taste.
