HomeRecipesArchivesJun 2005


Santa Fe Rice Salad

Servings: 6 servings

Great black bean and rice salad!


2/3 cup uncooked white rice

1 1/3 cups water

3/4 cup black beans, drained

and rinsed

1 large tomato, seeded and diced

3/4 cup shredded Cheddar cheese

1/3 cup sliced green onions

1/3 cup vegetable oil

1/4 cup lemon juice

1 tablespoon diced jalapeno peppers

1/2 teaspoon white sugar

salt to taste

1 avocado - peeled, pitted and diced


1 In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and    simmer for 20 minutes. Remove from heat and chill.

2 In a large bowl, mix together the rice, beans, tomato, cheese and green onion.

3 In a small bowl, whisk together the oil, lemon juice, peppers, sugar and salt.    Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30    minutes.

Top with avocado just before serving.