Chilled Rice Salad with Black Beans


2 cups cooked rice, cooled
1 cup canned black beans, drained
1 large tomato, chopped

1/2 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.


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