Name: Black Bean and Rice Salad (Vegan)
Ingredients: 2 c Cooked rice; cooled; 1 c Cooked black beans; 1 c Chopped tomatoes; 1/2 c Cheddar cheese, shredded; op; 1 tb Fresh parsley; snipped; 1/4 c Low calorie italian salad dr; 1 tb Fresh lime juice; Lettuce leaves

A man sits in front of a bad television program and doesn't know that he is bored; he joins the rat race of commerce, where personal worth is measured in terms of market values, and is not aware of his anxiety. Ulcers speak louder than words. Theologians and philosophers have been saying for a century that God is dead, but what we confront now is the possibility that "man is dead," transformed into a thing, a producer, a consumer, an idolater of other things.

Erich Fromm

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Vegan	Salads, Beans, Rice, Prodigy, Dec.	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	tb	Fresh parsley; snipped
1/4	c	Low calorie italian salad dr
1	tb	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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