Black Bean And Rice Salad (vegan)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Vegan | Beans, Dec., Prodigy, Rice, Salads | 4 | Servings |
INGREDIENTS
| 2 | c | Cooked rice, cooled |
| 1 | c | Cooked black beans |
| 1 | c | Chopped tomatoes |
| 1/2 | c | Cheddar cheese, shredded op |
| 1 | T | Fresh parsley, snipped |
| 1/4 | c | Low calorie italian salad dr |
| 1 | T | Fresh lime juice |
| Lettuce leaves |
INSTRUCTIONS
Leftover black beans and rice combine to make a great lowfat, low cholesterol salad. Combine rice, beans, tomato, cheese (if desired), and parsley in large bowl. Pour dressing and lime juice over rice mixture; toss. Serve on lettuce leaves. Nutrition (per serving): 217 calories, Total Fat 2 g (9% of calories) Source: USA Rice Council : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 173
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 190.5mg
Potassium: 322.2mg
Carbohydrates: 35.6g
Fiber: 4.9g
Sugar: 1.8g
Protein: 6.6g