Brown rice and black bean salad
Topic: Crickl's Recipes
I am trying to include more whole grains in my diet, as well as my family's (yes, husband, that's you). So here is a really good recipe which uses brown rice. Since I'm not a big fan of brown rice (I grew up on Minute Rice and Rice-a-Roni), I love finding ways to make it more tasty. And this is truly a yummy salad!

This is from my friend Sally. It is a vegetarian main course as well as a good side dish or a filling for tortillas. (cold or warm!)

Brown Rice and Black Bean Salad

2 cups cooked brown rice (I use long grain), room temperature
1 15-oz can of black beans, drained
1 11-oz can of corn, drained
1 medium red onion, diced
1 medium green bell pepper (I prefer yellow)
1/3 cup cilantro (or parsley or even spinach)

Combine all of these ingredients. Then prepare dressing:

Dressing
1/2 cup tomato salsa
1 tsp olive or canola oil
3/4 tsp ground cumin
1 orange, juiced (about 1/2 cup)
1 lime, juiced (about 1/4 cup)
Salt and pepper to taste

Combine dressing ingredients in small bowl and whisk until blended.

Both Sally and I have found that for the best taste, dress the salad just before serving.

Serve as a salad or in a pita bread, cold or in a tortilla with shredded cheese, warmed up.

Makes 4 servings. Each serving counts as:
1 1/2 vegetable
1 whole grain/bread
1 bean/protein

Each serving has:
325 calories
12 g. protein
3 g. fat
10 g. fiber

Additional information that was included in the recipe from a health magazine...the name of which, I am sorry, I do not have.

Most of the ingredients are rich in fiber, folate, antioxidants, and other phytochemicals that are thought to protect against cancer. The onion is a rich source of allium compounds, which may decrease the production of tumor cells and block the action of cancer causing chemicals, and the citrus juices contain a host of protective phytochemicals. And most importantly, this powerful combination of nutrients delivers a salad that is bursting with flavor.