Low-fat Mexican bean, rice salad is delicious, easy

Dear Jeanne:This recipe is good, and easy to make. Can you improve it?

— Karen, Piqua, Ohio

Dear Karen: I think I did improve it. I added lots of goodies to bulk it up and keep the calories and fat down. I left out the cheese, but I made the dressing creamy. Be sure to cut the vegetables into small (1/2-inch) pieces. You can use any combination of lettuce and fresh spinach that you like, but romaine makes a nice crunch. If you want to add chicken, one pound of cooked breast would add about 70 calories and 1 gram of fat per serving. I used a rice medley without added seasonings, which included brown basmati rice, long-grain red rice, wild rice and sweet brown rice, but there are many choices, or you can create your own.

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MEXICAN BEAN AND RICE SALAD

1 tablespoon oil

1 cup rice

1 (15-ounce) can black beans

1 (15-ounce) can kidney beans

1/2 onion, chopped

1/2 red pepper, chopped

1 cup corn

1/4 cup chopped fresh cilantro

1 cup cheddar cheese, grated

Dressing:

1/4 cup vinegar

1 tablespoon lime juice

1/2 cup oil

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon garlic

In a saucepan, heat the tablespoon of oil over medium heat; add rice and stir to coat well. Add 2 cups water, bring to a boil, cover and simmer for 20 minutes. Transfer rice to a salad bowl and let cool. Drain and rinse beans, and add to salad bowl. Add onion, red pepper, corn, cilantro and cheese. In a blender or bowl, combine vinegar, lime juice, oil, salt, pepper and garlic. Pour over salad and toss to mix.

Makes 8 servings.