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Nutrition Facts
Serving Size 1 (123g) Recipe makes 8 servings
Calories 232
Calories from Fat 15		(6%)
Amount Per Serving		%DV
	Total Fat 1.7g	2%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 167mg		6%
Potassium 300mg		8%
Total Carbohydrate 46.9g		15%
	Dietary Fiber 5.3g	21%
	Sugars 2.2g
Protein 7.4g		14%
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Black Bean and Rice Salad

Recipe #123536 | 30 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Dancer^
May 25, 2005

Serve this easy make-ahead salad with a Burrito or any another sandwich. A good way of using up leftover rice. Points 2.

SERVES 8 (change servings and units)

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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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!