Black Beans and Rice
2 15-oz. cans black beans, rinsed, drained
1 cup cold cooked rice
1 cup tomato, chopped
1/4 cup celery or carrots (I use both sometimes)
1/4 cup sliced green onions
1/4 cup lime juice (the secret ingredient that really makes it)
1/4 cup olive oil
1/2 tsp. salt
1/8 tsp pepper
1/8 tsp hot pepper sauce (or to taste)
2 garlic cloves, minced
fresh parsley and basil to taste, optional
Mix all above ingredients together (measurements are not critical, just
throw stuff in the bowl until it looks good). Refrigerate at least an hour
to blend flavors. Keeps great in picnic cooler and can last for days
without spoiling.
Carol
Coffeyville, Kansas, USA
I didn't want to be left out of the recipe collection.
This is our favorite concoction to take camping, because refrigeration
temperature is not critical, and uses no mayonaise which can be a problem if
left out too long at a picnic.
|
