Recipe - Mediterranean Rice Salad

3 cup Brown rice; instant
2 One half cup Water
1 One half cup Black beans; cooked, drained
and rinsed
2 cup Cucumbers; quartered &
cut or sliced up
1 cup Tomato; chopped
One half cup Red onion; chopped
One fourth cup Parsley; chopped
Three fourths cup Italian salad dressing;
fatfree/Wishbone
One fourth cup Balsamic vinegar; white
1 tablespoon Olive oil

Add instant rice to boiling water. Lower heat, stir, and cover pot. Cook
over low heat for 5 minutes. Take pan off heat, stir, replace cover, and
let sit for 5 minutes. Allow rice to cool.

Add beans, cucumbers, tomato, onion, and parsley. Mix.

Add dressing, vinegar, and olive oil. Toss to coat. Season to taste with
salt and pepper. Refrigerate.

NOTES : Use 1 can black beans, drained and rinsed. Add Three fourths pound smoked
turkey, cut into 1/2inch dice, for a maindish salad.
Recipe by: Kraft

Posted to EATLF Digest by "Deborah Kirwan" dkkirwan@creighton.edu on Apr
1, 1998