from: Beth

RAM RICE SALAD

Makes 12 servings

The flavors in this salad intensify with time. Serve it alongside grilled meats and poultry.

2 16-ounce cans black beans, drained and rinsed
2 cups cooked white rice (2/3 cup raw)
1 10-ounce package frozen corn, thawed
1 small red onion, chopped
2 red bell peppers, seeded and diced
1/2 cup chopped fresh cilantro
2 tablespoons balsamic vinegar
1/4 cup fresh lime juice
1/2 cup olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
. Cilantro leaves for garnish

In a large bowl, combine beans, rice, corn, onion, red peppers and chopped cilantro.

In a small bowl or measuring cup, whisk together balsamic vinegar, lime juice and olive oil. Pour vinaigrette over salad mixture and toss well to coat. Season to taste with salt and pepper.

Refrigerate before serving. Garnish with cilantro leaves.

Calories: 193 (10% from protein, 46% from carbohydrate, 44% from fat)
Protein: 5.1 grams
Total fat: 9.7 grams
Saturated fat: 1.2 grams
Cholesterol: 0
Sodium: 250 mg
Carbohydrate: 23.1 grams
Fiber: 4.4 grams
Exchanges: 1/2 vegetable, 1-1/2 starch, 1/2 meat, 2 fat