BLACK BEAN AND RICE SALAD (VEGAN)

2 cups Cooked rice -- cooled
1 cup Cooked black beans
1 cup Chopped tomatoes
1/2 cup Cheddar cheese, shredded -- optional
1 tablespoon Fresh parsley -- snipped
1/4 cup Low calorie italian salad dressing
1 tablespoon Fresh lime juice
Lettuce leaves

Leftover black beans and rice combine to make a great lowfat, low
cholesterol salad. Combine rice, beans, tomato, cheese (if desired),
and parsley in large bowl. Pour dressing and lime juice over rice
mixture; toss. Serve on lettuce leaves.

BEET-AND-BEAN SALAD

An excellent winter salad and one that may be made from canned or left-over vegetables is beet-and-bean salad. If string beans happen to be left over or only part of a can remains, they
may be combined with beets that are canned or freshly cooked for the purpose. This salad should be carefully combined just before serving, since the beets will discolor the rest of the ingredients if it is allowed to stand any length of time.

BEET-AND-BEAN SALAD
(Sufficient to Serve Four)

1 c. string beans
Lettuce
1 c. beets
Salad dressing

Cut the string beans into half-inch lengths and cut the beets into half-inch dice. Season each well with salt and pepper. Just before serving, garnish salad plates with lettuce, combine the two vegetables, and place in a heap on a lettuce leaf. Pour French dressing or any other salad dressing desired over them, but do not mix the salad dressing with the vegetables.