Entrée

Black Bean and Rice Salad

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prep time

20 min

total time

1 hr 20 min

makes

4 servings

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photo by:

kraft

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What You Need

1 cup instant white rice, uncooked

1 can (14 fl oz/398 mL) black beans, drained, rinsed

1 medium red pepper, cut into thin strips

1/2 cup Kraft Calorie-Wise Peppercorn Ranch Dressing

2 green onions, sliced

1/4 cup chopped fresh cilantro

1 tsp. ground cumin

Make It

COOK rice as directed on pkg.; place in large bowl.

ADD remaining ingredients; mix lightly. Cover.

REFRIGERATE 1 hour to allow flavours to blend.

kraft kitchens tips

Substitute

Substitute fresh chopped parsley for the cilantro.

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rating

Quick, easy, tasty and super healthy. Love it! I use brown rice instead of white and use whatever beans I have around (usually a can of 6 bean blend).
posted by a cook | on 4/23/2010

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I changed the white rice to wild rice, took longer to prepare but it was so yummy!
posted by Hmall | on 2/5/2010

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Very tasty...can also be made with orzo pasta.
posted by silvtodo | on 7/27/2007

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This recipe is amazing and now cilantro is one of my new favourite things. I also substitute brown rice for the minute rice to up the nutritional value.
posted by a cook | on 3/9/2007

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Easy and tasty. I added feta cheese for even more flavour
posted by amshaw | on 1/26/2007

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Very quick, easy and tasty!!
posted by a cook | on 11/14/2006

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This was excellent. I added chopped water chestnuts for an extra crunch.
posted by a cook | on 10/10/2006

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posted by chefintraining | on 2/15/2006

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A wonderful combination of flavours. So easy to make...and low fat! YEEHAAAA!!!
posted by gvankleef | on 1/18/2006

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Super addition to a buffet.
posted by jane.murphy | on 12/6/2005