Black Beans and Rice with Salsa
A recipe
by Virginia Wiedemann from the Sneaky Kitchen

16 oz. can black beans, drained
1-1/2 cups cooked rice (preferably brown rice)
3/4 cup chunky salsa (mild or medium)
1 Tbsp. fresh cilantro, chopped
sour cream, low fat or fat-free (optional)

In a non-stick skillet, combine all ingredients and heat through, stirring.  Add a bit more salsa if it looks too dry.  

Garnish with a little sour cream, either on top or on the side of each serving.  Serves three. 

Add a tossed salad and a light dessert for a truly healthy and really quick meal.