1 can (15 oz.) black beans
2 cups pre-cooked brown rice, cooled
1 medium red or yellow pepper (for abt. 1 cup chopped)
1 medium green bell pepper (abt. 1 cup chopped)
2 stalks celery (abt. 1 cup diced)
3-4 green onions (abt. 1/2 cup chopped)
1/2 cup fresh cilantro leaves (optional--I use much less)
3/4 cup mild Mexican Picante sauce or salsa
1/3 cup Italian salad dressing
juice of 1 lime
1 teaspoon ground cumin (optional-I usually omit this)
Cooks Notes: The rice needs to be cold. If you don't have cold rice, rinse the cooked rice under cold tap water until it is cool. Drain rice well and put in freezer whilst cutting vegetables.
Step 1: Pour the beans into a colander and rinse well with cool tap water. Set aside to drain.
Step 2: Pour the rice into a medium bowl. Seed and chop both bell peppers into bite-sized pieces and add to the bowl. Add celery.
Step 3: Chop and add the onions, cilantro, and black beans.
Step 4: Pour the Picante sauce and Italian dressing into a 2-cup glass measure. Add the lime juice and cumin. Stir well. Pour the dressing mixture over the rice and vegetables. Stir gently until the salad is mixed. Serve at once or refrigerate until ready to serve. May serve with tortilla chips.
Serves 8 (For a main dish you can add chicken or pork tenderloin pieces, etc.)
