Black Bean Salad
4 cans (15 ounces each)
   black beans, rinsed and
   drained
2 cans (2 1/4 ounces each)
   sliced ripe olives, drained
3 large tomatoes, chopped
   (3 cups)
6 medium green onions,
   chopped (1/2 cup)

  2/3 cup shredded Cheddar
   cheese

1/2 cup chopped fresh
   cilantro
1/4 cup lime juice
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon pepper
4 cups spinach leaves,
   if desired
PREP: 12 min              Makes 12 servings

1. Mix beans, olives, tomatoes, onions, cheese and cilantro in large bowl.

2. Mix lime juice, chili powder, cumin and pepper; toss with bean mixture. Serve on spinach.

1 Serving: Calories 220 (Calories from Fat 35);
Fat 4g (Saturated 2g); Cholesterol 5mg; Sodium 690mg;
Carbohydrate 41g (Dietary Fiber 10g);
Protein 15g
%Daily Value: Vitamin A 14%; Vitamin C 10%; Calcium 14%; Iron 24%
Diet Exchanges: 2 Starch, 1/2 Very Lean Meat, 2 Vegetable

Special Touch
Garnish the salad with green onion curls. Using the green part of the onion, make several lengthwise slits from top to about 1 inch from the bottom. Place in ice water at least 30 minutes or until curled.

Variation
To add another splash of color, toss 1 cup whole kernel corn with the beans.