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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (138g) Recipe makes 8 servings |
||
| Calories 251 | ||
| Calories from Fat 16 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.8g | 2% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 167mg | 6% | |
| Potassium 352mg | 10% | |
| Total Carbohydrate 50.4g | 16% | |
| Dietary Fiber 6.6g | 26% | |
| Sugars 2.2g | ||
| Protein 8.7g | 17% | |
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 tomato, seeded and chopped
- 8 pitted black olives (optional)
- 2 tablespoons chopped fresh cilantro
Directions
1
In large bowl, combine all ingredients.2
Mix.3
Cover with plastic wrap and chill completely.4
Stir again before serving.
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- Course > Salads
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- Cuisine > European > Southern (Mediterranean) > Spanish
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Refrigerator
- Preparation > Presentation > Served Cold
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
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Featured Reviews for This Recipe
From: Marmie's
On Jul 18, 2008
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!
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