Mexi-Bean Salad – Kathryn Moon

By Admin · June 23, 2010 · Leave a comment

(yields 8 servings)

2 -15 oz. cans black beans rinsed and drained 4 cups cold cooked rice (brown or white Basmati)

2 cups chopped tomato

½ cup chopped celery

½ cup green onions, chopped

1 recipe lime dressing (following recipe)

Mix first 5 ingredients together. You can use warm rice if you don’t have time to refrigerate it. We like it this way. Make lime dressing and pour over mixture. You can eat the salad like this or we really like to put it on a bed of lettuce.

Lime Dressing:

1 tsp. minced garlic

1 T. olive oil

¼ c. fresh cilantro, chopped

¼ c. lime  juice

½ tsp. salt

2 shakes hot pepper sauce

Combine ingredients in container and shake.