Title: Southwestern Rice And Black Bean Salad
Categories: New, Vegtime6
Yield: 6 servings

2 c Cooked long-grain rice;
-white or brown
1 15 oz can black beans;
-drained & rinsed
1 1/2 c Cooked corn kernels; drained
4 Whole scallions; trimmed &
-chopped
2 lg Tomatoes; diced
1 md Cucumber; peeled & diced
1 lg Jalapeno pepper; (or
-chipotle),
; seeded & minced
2 tb Oil
2 Limes; juice of
2 tb Fresh cilantro; chopped
2 ts Dried oregano
1 ts Ground cumin
1/2 ts Black pepper
1/2 ts Salt
Lettuce leaves

In a large mixing bowl, combine all ingredients; mix thoroughly. Chill for
15-20 minutes to allow flavors to meld.

Fluff salad before serving. Spoon salad over lettuce leaves. If desired,
offer a rolled flour tortilla. Makes 6 servings.

NOTES : Nutritional info: Per 1 cup serving, 110 calories, 7g protein, 6g
total fat, 38g carbo, 0 chol, 627mg sodium, 7g fiber. VEGAN

Recipe by: February 1997 Vegetarian Times

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