For those of you who like to eat leftovers for lunch, this is a must try. For those of you who dislike leftovers, get ready to change your mind. I found this delicious recipe on a carton of Atheno’s feta cheese. It is fresh, light and contains all the food groups, which I find helps people to meet their daily fruit and vegetable needs. It is a substantial vegetarian dinner or a perfect side dish to fish or chicken. In fact, you could even cube grilled chicken and mix it in. Kids love this dish and the leftovers may taste even better than the first time you serve it. The feta enriches the flavor of the salad after marinating in your fridge.
Serves 5
1 can (15 oz) black beans, rinsed, drained
1 ½ cups chopped tomatoes
1 ½ cups cooked rice
1 pkg (3.5 oz) Feta cheese
½ cup chopped celery
½ cup chopped green onions
½ cup Italian dressing
Mix all ingredients and serve warm or cold.
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Most recipes call for too much rice or pasta for the amount of fruit or veggies in the dish. Think chow mien, spaghetti marinara or pad Thai. This rice salad gets the proportions right. Looking at the picture you can see that rice makes up no more than 50% of what is in the bowl.
