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Fiesta Salad
2 cups cooked black, pinto, and kidney beans, mixed if possible
1 cup mixed, raw red and green pepper, finely chopped
1 cup cooked brown rice
1 cup golden corn kernels
1/2 cup young green onions, finely chopped
3 large, ripe tomatoes, finely chopped
2 Tablespoons cilantro, finely chopped
Salt and pepper to taste
No-fat salad dressing of choice
Place all ingredients in a large salad bowl. Toss with dressing at
last moment to maintain crunchiness. Serve with corn tortillas.
Makes 4 to 6 servings.
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Bean Rice Salad