"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Black Bean and Rice Salad, by Shannon Hilliard, is from The Hobbs Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup MINUTE White Rice, uncooked 1 can (15 oz.) black beans, drained, rinsed 1 medium red pepper, cut into thin strips 1/2 cup KRAFT FREE Peppercorn Ranch Fat Free Dressing 2 green onions, thinly sliced 1/4 cup chopped cilantro 1 tsp. ground cumin
COOK rice as directed on pkg.; place in large bowl. Cool slightly. ADD remaining ingredients; mix lightly. Cover. REFRIGERATE several hours or until chilled.
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