Recipe for Southwestern Rice and Black Bean Salad

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Yield:

Ingredients:

Amount	Ingredient
2 cup	cooked long-grain white or brown rice
1/2 cup	fresh cooked or canned drained corn
	kernels
15 oz	canned black beans, rinsed and drained
4 x	scallions, chopped
2 lrg	tomatoes, diced
1 med	cucumber, diced
1 lrg	jalapeno pepper
	seeded and minced, (optional)
2 tbl	vegetable oil
2 x	limes, Juice of
2 tbl	chopped fresh cilantro
2 tsp	dried oregano
1 tsp	ground cumin
1/2 tsp	freshly ground pepper

Instructions:

Instructions: 4 SERVINGS DAIRY-FREE

Rice has a real affinity for the vibrant flavors of cilantro, lime and cumin.

This dish makes a fantastic accompaniment to the fajitas.

In large bowl, combine all ingredients; mix gently but thoroughly. Cover and chill for at least 15 minutes to allow flavors to blend. (Can be prepared up to 2 days ahead. Bring to room temperature before serving.) Just before serving, fluff salad with fork.

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