Recipe for Southwestern Rice and Black Bean Salad (2/97)

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Yield:

Ingredients:

Amount	Ingredient
2 cup	cooked long-grain rice, white or brown
1 x	15 oz can black beans, drained & rinsed
1/2 cup	cooked corn kernels, drained
4 whl	scallions, trimmed & chopped
2 lrg	tomatoes, diced
1 med	cucumber, peeled & diced
1 lrg	jalapeno pepper, (or chipotle), seeded & minced
2 tbl	oil
2 x	limes, juice of
2 tbl	fresh cilantro, chopped
2 tsp	dried oregano
1 tsp	ground cumin
1/2 tsp	black pepper
1/2 tsp	salt

Instructions:

Instructions: In a large mixing bowl, combine all ingredients; mix thoroughly. Chill for 15-20 minutes to allow flavors to meld.

Fluff salad before serving. Spoon salad over lettuce leaves. If desired, offer a rolled flour tortilla.

Makes 6 servings.

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