Black Beans And Rice Salad, A Fatfree Variation Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
SALAD
2 cup: Cooked black beans, drained
3 cup: Cooked brown rice,
2: Celery stalks, finely chopped
DRESSING
1 tsp: Ground coriander,
2 tsp: Ground cumin,
1/2 cup: Chopped scallions,
2 tbsp: Chopped fresh cilantro, or less to taste
1/2 cup: Orange juice,
1 1/2 tbsp: Cider vinegar,
3 tbsp: Italian salad dressing, fat free
2 tsp: Grated orange peel, fresh
2 tbsp: Chopped fresh parsley,
1/2 tsp: Cinnamon,
Salt and ground black pepper, to taste
GARNISH
Fresh cilantro OR parsley leaves,
Directions:
Variation from the original: I substituted fatfree Italian salad dressing
for the olive oil and eliminated the spanish olives and the roasted walnut
garnish.
In a mixing bowl, combine the drained beans with the rice, and celery. In a
small bowl, whisk together all of the dressing ingredients. Pour the
dressing over the beans and rice mixture, and stir thoroughly.
Top with the cilantro or parsley.
Recipe by: Moosewood Restaurant Cooks at Home
Posted to fatfree digest by Kathleen on Aug 23,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
for the olive oil and eliminated the spanish olives and the roasted walnut
garnish.
In a mixing bowl, combine the drained beans with the rice, and celery. In a
small bowl, whisk together all of the dressing ingredients. Pour the
dressing over the beans and rice mixture, and stir thoroughly.
Top with the cilantro or parsley.
Recipe by: Moosewood Restaurant Cooks at Home
Posted to fatfree digest by Kathleen
1998, converted by MM_Buster v2.0l.
Source from luhu.jp