Category: Salads

30 oz Canned black beans, drained and rinsed

2 cup Cooked long-grain white rice, or brown

4 Scallions, chopped

2 medium Tomatoes, diced

1 medium Cucumber, peeled and diced

1 Jalapeno, seeded and minced

2 tbsp Canola oil

1 Lime, juiced

2 tbsp Chopped cilantro

2 tsp Dried oregano

1/2 tsp Ground cumin

1/2 tsp Black pepper

1/2 tsp Salt

In a large mixing bowl, combine the beans, rice, scallions, tomatoes, cucumber, and, if desired, jalapeno. Blend in the oil, lime juice, cilantro, and seasonings. Chill for 1 hour before serving.



TIP: For a slight twist, add 2 roasted, seeded, and chopped red bell peppers or try New Mexico chili peppers.



Recipe from THE GLOBAL VEGETARIAN, by Jay Solomon, 1995, Contemporary Books. MC editing by Pat Hanneman (Kitpath) < http://wizard.ucr.edu/~phannema > Mc-PER SERVING: 342 cals, 6gfat (15% cff); 18% cf-Protein.



Notes: The hot pepper of course is optional.



Recipe by: Global Vegetarian, Jay Solomom



Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 03, 1998