Title: Black Bean and Rice Salad
Categories: Easy, Tested
Yield: 6 Servings
15 oz Can black beans; drained &
-rinsed
1 1/2 c Cooked long grain white rice;
-cold, up to 1 3/4 c
1 1/2 c Fresh tomatoes; chopped,
-I would add more tomatoes
4 ea Green onions; chopped -OR-
1/3 c Red onion; diced, or to taste
1 lg Celery rib; chopped
1/2 c Fresh spinach; chopped -OR-
1/2 c Fresh basil; chopped
1/2 c Italian salad dressing
1 c Feta cheese; crumbled
I used fresh basil and fresh spinach - would recommend only one next
time.
In large bowl combine the drained and well rinsed beans, rice,
tomatoes, celery. Add chopped spinach or basil. Pour dressing over
mixture and toss to coat.
Cover and refrigerate for one hour.
Just before serving, sprinkle with cheese.
Variation of Signature recipe of Kim Cook.
Taste of Home Oct/Nov 2008
Tested 9/28
Very nice - I would add more tomatoes and more feta. Perhaps even
some greek sliced olives as well.
