Source: dLife

Spicy rice and black bean salad with vegetables.

Servings

15 oz low sodium canned black beans , rinsed and drained
2 cup Rice, white, glutinous, cooked
1 medium tomatoes , chopped
1 medium red bell peppers , seeded and chopped
1 cup fresh chopped green onion
0.5 cup fresh cilantro , chopped
1 whole jalapeno pepper , seeded
3 tbsp olive oil
0.25 cup fresh lime juice
0.5 tsp ground cumin
1 cup Cheese, cheddar, mild, reduced fat, shredded

1 Mix the beans, rice, tomato, red pepper, green onions, and cilantro in a large bowl. Combine the jalapeno pepper, oil, lime juice, and cumin in a food processor until well blended.
2 Then toss the dressing with the bean mixture, and cover and chill at least 2 hours or overnight. Just before serving, toss the cheese with the salad.

Another make-ahead lifesaver, this full-flavored rice salad is hearty enough to eat on its own. Outstanding side dish for grilled chicken.