Black Bean and Rice Salad
"Serve this easy make-ahead salad with a Burrito or any another sandwich.
A good way of using up leftover rice.
Points 2."
photo by Marmies
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 cups cooked and cooled brown rice
- 1 (15 ounce) can black beans, rinsed and drained
- 1⁄4 cup finely chopped green pepper
- salt & freshly ground black pepper, to taste
- 1⁄2 cup fat-free Italian salad dressing
- 1 medium tomatoes, seeded and chopped
- 8 pitted black olives (optional)
- 2 tablespoons chopped fresh cilantro
directions
- In large bowl, combine all ingredients.
- Mix.
- Cover with plastic wrap and chill completely.
- Stir again before serving.
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Reviews
-
Dancer, this was really quick and easy! Tasty too! I had to improvise a bit as I was in a hurry to get to it :( I used Greek dressing instead of Italian, though I found 1/2 cup made it a bit too moist, I would use less next time. To compensate a bit I "drained" the tomatoe juices before adding them. I used a brown / wild rice mix that was left over from last night. I had to substitute red onion for the green pepper and garnished with Feta Cheese. All in all everyone loved it! It was delightful thank you for posting again!
Tweaks
-
Dancer, this was really quick and easy! Tasty too! I had to improvise a bit as I was in a hurry to get to it :( I used Greek dressing instead of Italian, though I found 1/2 cup made it a bit too moist, I would use less next time. To compensate a bit I "drained" the tomatoe juices before adding them. I used a brown / wild rice mix that was left over from last night. I had to substitute red onion for the green pepper and garnished with Feta Cheese. All in all everyone loved it! It was delightful thank you for posting again!
RECIPE SUBMITTED BY
Dancer
Guelph, 0
