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"Mexican Rice Salad"

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Why I Love This Recipe

You guessed it. This is another Taste of Home recipe...

Ingredients You'll Need

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

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