Sharon's Black Bean and Rice Salad with Corn, Tomatoes and Cilantro

By Joelene

Ingredients

• Bean: 2 cups black beans
• Cooked grain: 2 cups cooked white rice
• Cooked/raw vegetables: 1 1/2 cups each thawed frozen corn and halved cherry tomatoes
• Extras: 1/2 cup crumbled feta or queso fresco cheese
• Onion: 4 scallions, sliced thin
• Herb: 1/4 cup chopped fresh cilantro
• Dressing: 1/4 cup olive oil and 4 tsps. lime juice

Preparation

Step 1

YIELD: Serves 4 as a main course, and 6 to 8 as a side dish.
Per serving (based on 4 servings): 442 calories, 62g carbohydrates, 16g protein, 15g fat (2g saturated), 0mg cholesterol, 11mg fiber, 685mg sodium