Black Bean Salad


3 c. uncooked whole-grain brown rice, parboiled (instant)
1 15-oz. can black beans
1 medium green bell pepper, diced
1/2 c. fresh cilantro, chopped
1 c. corn
1 2 1/2-oz. can sliced olives
1 T. olive oil
1/2 c. salsa
1/2 c. plain soy yogurt


Microwave rice according to package directions; follow package directions if using regular rice. Drain and rinse black beans; place in large bowl and combine with bell pepper, cilantro, corn, and olives. Mix olive oil, salsa, and yogurt. Combine bean mixture in large bowl with salsa mixture and rice. Taste is enhanced if allowed to refrigerate for 2 to 3 hours. Serve chilled. Serves: 8.

Nutritional Information:

Calories: 380; protein: 11 grams; fat: 6 grams; sodium: 126 milligrams; fiber: 7 grams.

By Angie Bateman, LLU Graduate Nutrition Student

Post Author: admin