Ingredients
1 can black beans (drained and rinsed)
1 cup precooked brown rice (cold or room temp)
1 med red pepper (chopped into bite-sized pieces)
1 med green pepper (chopped into bite-sized pieces)
2 celery ribs (diced)
3 to 4 green onions (to make about 1/2 cup)
1 1/2 cup corn
1 jalapeno pepper
2 Tablespoons parsley
3/4 cups picante sauce
1/3 cup fat free Italian dressing
Juice of 1 lime
1 tsp ground cumin
Salt and Pepper
Preparation
Combine the first nine ingredients into a medium-sized bowl.
Pour the picante sauce and Italian dressing into a 2-cup glass measure. Add the lime juice and cumin, and stir to mix well. Pour the dressing mixture over the rice and vegetables, and stir frequently until the salad is mixed well. Serve at once or refrigerate until ready to serve. Salt and pepper to taste. (Leftovers can be refrigerated in an airtight container for up to four days.)
