Dorothy, this is a good Mexican dish for beans and rice in the summertime!

Rice and Black Bean Salad

2 Cups cooked rice, cooled to room temperature
1 Cup cooked black beans
1 Cup fresh tomato, chopped
2 Ounces cheddar cheese, shredded
1 Tablespoon snipped fresh parsley
1/4 Cup light Italian dressing
1 Tablespoon fresh lime juice
lettuce leaves

Mix rice, beans, tomato, cheese (if desired), and parsley in large bowl. Pour dressing and lime juice over rice mixture; toss. Serve on lettuce leaves. Makes 4 servings.

Source: 1980-1990 BBS Boards Source:
http://www.abbyskitchen.co.uk
Chris in NM

http://www.nancyskitchen.com