Chilled Rice Salad with Black Beans
2 cups cooked rice, cooled
1 cup canned black beans, drained
1 large tomato, chopped
¼ cup salad dressing of your choice (preferably Italian)
1 tbsp lime juice
1 tbsp fresh parsley, chopped
– In a large bowl, combine the rice, black beans, parsley and tomato. In a small jug, combine the dressing and the lime juice. Pour over the rice and toss.
– Refrigerate for a few hours.
– Best served on a bed of lettuce with fried tofu slices or as a side dish with BBQ meat.