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| Black Bean and Rice Salad | Serves 6 | ||||||||||||||||||||||||||
| 2 cups chilled, cooked white rice 1 15-ounce can black beans, rinsed and drained 1 cup frozen whole kernel corn, thawed 1/2 green bell pepper, diced 4 green onions, thinly sliced 2 medium tomatoes, chopped 1/3 cup chopped fresh cilantro 1/3 cup chunky salsa 1/4 cup lite Italian salad dressing 1/2 to 1 teaspoon ground cumin Salt and pepper to taste |
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| Combine rice, beans, corn, onions, tomatoes and cilantro in a large bowl. Toss well. Combine salsa, salad dressing and cumin. Pour over rice and bean mixture, stirring well. Season to taste with salt and pepper. Cover and chill at least 1 hour for flavors to blend. | |||||||||||||||||||||||||||
| Each serving contains: | |||||||||||||||||||||||||||
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