Black Beans and Rice with Salsa
by Virginia Wiedemann from the Sneaky Kitchen
16 oz. can black beans, drained
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.
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)
Add a tossed salad and a light dessert for a truly healthy
and really quick meal.