Black Bean And Jasmine Rice Salad

2 cups Cooked black beans
2 cups Cooked jasmine rice
1 cup Olive oil
1/4 Key lime, juice
2 cloves Garlic, minced
Salt to taste
Fresh ground pepper to tatse
1/2 cup Scallions, chopped
2 tbsp. Fresh cilantro, chopped
1/2 - 1 Head of romaine

Combine the beans and rice in a large bowl. Whisk the olive oil into the lime juice in a small bowl. Add the garlic, salt and pepper. Pour over the beans and rice, tossing to coat well. Stir in the scallions and cilantro.
Chill and covered until serving time.

Cut or tear the romaine into bite size pieces. Fold into the salad immediately before serving.

You may substitute 2 (15 oz.) cans of black beans for the cooked beans. Rinse and drain the canned beans before preparing the salad.

Mary Ann Massolio         


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