Black Bean & Rice Salad

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Black Bean & Rice Salad

salads, grains

2 cup cooked rice; cooled
1 cup cooked black beans
1 cup chopped tomatoes
1/2 cup cheddar cheese, shredded; op
1 tablespoon fresh parsley; snipped
1/4 cup low calorie italian salad dr
1 tablespoon fresh lime juice
1 lettuce leaves

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