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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