Black Bean and Rice Salad

Dancer^'s Note:

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

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 2 cups cooked and cooled brown rice
• 1 (15 ounce) can black beans , rinsed and drained
• ¼ cup finely chopped green pepper
• salt & freshly ground black pepper , to taste
• ½ 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.

Reviews

[Marmie's]

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!