Friday, September 19, 2008

Southwestern Black Bean and Rice Salad

1 1/2 cups cooked brown rice
1 15oz can black beans, drained and rinsed
Large green pepper, chopped
8oz Cabot 50% reduced fat cheddar (or pepperjack)
1 bunch green onions, chopped
1 small can sliced black olives
1/2 red onion, diced


1/2 cup olive oil
1/2 cup lime juice
1-2 tsp Penzeys Southwest seasoning

Combine rice, black beans, green pepper, cheese, and green onions in a bowl.

Combine dressing ingredients in a small bowl, whisk, and pour over salad.

Toss to combine.

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