#54. Salsa Salad with Black Beans

I saw this recipe demonstrated while attending the Pennsylvania Farm Show as part of my Cooperative Extension rotation during my dietetic internship. I tweaked it just a tad…and served it with tilapia instead of a pita.

Salsa Salad with Black Beans

  • 2 cups cooked brown rice
  • 1 medium can black beans
  • 1 bunch green onions, cleaned and sliced
  • 2 tsp. cumin powder
  • 2 tsp. garlic powder
  • 3 Tbsp. low-fat Italian Dressing
  • 2 Tbsp. oil
  • 1 Tbsp. vinegar
  • 1 cup chopped tomato
  • 2 cups shredded lettuce
  • 1 package pita bread
  1. Place rice, beans, tomato, lettuce and green onion in a medium mixing bowl.
  2. Add seasonings, dressing, oil and vinegar and mix lightly.
  3. Cut pita in half and fill with 1/2 cup salad and serve. You can also cut pita bread into 8 triangles and place on a baking sheet. Spray with vegetable oil spray. Bake at 350 degrees until crisp. Let cool and serve with salad.

Note: I didn’t use cumin. Instead, I added cilantro and used real garlic rather than garlic powder. I left out the lettuce as well since I served it over tilapia.


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