"Mexican Rice Salad"
1 can Black Beans, rinsed & drained
1 C. cooked Brown Rice
1 medium Tomatoe, chopped
1/2 C. Sweet Red Pepper, chopped
1/2 C. coarsely chopped fresh Cilantro
1/3 C. Green Onion, chopped
1 Jalapeno Pepper, stem & seeds removed, chopped fine
1/3 C. Olive Oil
1/4 C. fresh Lemon Juice
1 t. groudn Cumin
2 C. Mild Cheddar Cheese, shredded
1 ripe Avocado, peeled, seeded & diced (optional)
In a large bowl, combine beans, rice, tomatoe, red pepper, cilantro and green onion.
Add Jalapeno, oil, lemon juice & cumin to blender and process until well blended.
Drizzle over bean mixture and toss to coat well. Cover & chill for at least 2 hours before serving.
Just before serving, toss salad with cheese and (avocado if desired).
Number Of Servings: 6
Preparation Time: 20 Minutes
Pairs Well With
You guessed it. This is another Taste of Home recipe...