Southwestern Rice and Beans Salad

2	cups	cooked brown rice, cooled
1	can	(15 oz) black beans, drained, rinsed
1		tomato, large, chopped
3/4	cup	(3 oz) cubed Mild Cheddar Cheese
1/4	cup	green onions, sliced

2	Tbsp	cilantro, chopped
2	Tbsp	lime juice
1	Tbsp	extra virgin olive oil
2	tsp	ground cumin
1/8	tsp	ground red pepper

Mix all Ingredients. Refrigerate. Makes 4 Servings.

Recommend: Use "Basic Brown Rice" recipe in this cookbook. Make this salad the night before, and next day stir in the cheese chunks. This salad can be eaten cold, or slightly warmed in the microwave, 15 - 25 seconds per serving.

Source

Source: KRAFT Official U.S. Olympic Training Table Cookbook, 1992

Lyons Family Cookbook