At 04:02 PM 5/20/00, Molly chanted: Re-ci-PE!

Chilled Black Beans and Rice (on Iceberg)
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Caveat: River Roads Recipes III aimed for "heart healthy" recipes, hence the use of low-fat/reduced fat in the ingredients list. I prefer to use the regular stuff, but you'll have to ignore the calorie and fat numbers provided!

Yield: 6 servings

1 cup raw rice
One 14- or 15-ounce can black beans, rinsed and drained
1/2 cup low fat Italian salad dressing, divided
1 head iceberg lettuce, shredded
1/2 cup chopped black olives
2-3 green onions, chopped
1 large tomato, chopped
1/2 cup shredded reduced fat sharp cheddar cheese

Cook rice according to directions but do not add salt. Marinate rice in 1/4 cup of salad dressing for 3 to 4 hours. Marinate beans in 1/4 cup of salad dressing for same length of time. When ready to serve, layer salad on large platter as follows: lettuce, marinated rice, marinated beans, olives, onions, tomatoes and cheese. May also top with nonfat plain yogurt or reduced fat sour cream.

Per Serving:
Calories - 292
Fat (g) 6.6
%Fat Cal 20
Sat Fat (6) 1.7
Chol (mg) 8
Sod (mg) 400

Use a mixture of lettuces such as red-tip, romaine, spinach, leaf lettuces, etc. for increased color, interest and nutrients. To reduce the sodium content, omit the olives and you'll save approximately 175 mg sodium per serving and about 2 gm. fat.

Ob Ang: Recipe contributor Shug Lockett is an Episcopalian.