RICE AND BLACK BEAN SALAD

2 cups cooked rice, cooled to room temperature
1 can black beans, drained
1 medium tomato, chopped
1/2 cup shredded Mexican-Blend cheese
1 tbsp snipped fresh parsley
1/4 cup Italian salad dressing
1 tbsp lime juice

In a large bowl combine the rice, beans, tomato, cheese, and parsley.  Pour the Italian dressing and the lime juice overall.  Toss mixture to coat well.


Yield: 4 servings

 

This is a file photo. I have had this recipe and photo for years. I do not remember where I got them.