Red Bean and Rice Salad
From the American Institute for Cancer Research

2 cups cooked brown rice (basmati or Texmati)
1 (15-ounce) can red kidney beans, drained and rinsed
3/4 cup finely chopped green bell pepper
1/2 cup fresh mango cut in 1/2-inch cubes
1/2 cup finely chopped red onion
1/2 cup salsa
salt and freshly ground pepper to taste
2 Tbsp. chopped cilantro leaves
1 minced jalapeno or serrano pepper (optional)

In a large bowl, use a fork to combine rice, beans, bell pepper, mango and onion. Drain salsa well and mix it into the salad. Season to taste with salt and freshly ground pepper.

Just before serving, sprinkle with cilantro. This salad keeps 2 to 3 days. The rice gets hard when refrigerated but can be revived by sprinkling the surface with water and briefly microwaving while still cold.

Makes four servings, each containing 235 calories and 1 gram of fat.