Rice Salad With Black Beans

• 3/4 cup regular long-grain rice
• 2 large limes
• 2 cans (15 to 19 ounces) black beans, rinsed and drained
• 1 bunch watercress, tough stems removed
• 1/2 cup bottled salsa
• 1 cup corn kernels cut from cobs (2 medium ears)
• 1/4 cup packed fresh cilantro leaves, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper

1. 1. Prepare rice as label directs. Meanwhile, from limes, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice.
2. 2. In large bowl, mix cooked rice, lime peel and juice, black beans, watercress, salsa, corn, cilantro, oil, salt, and pepper; toss well. Cover and refrigerate if not serving right away.
3. Each serving:About 405 calories, 24g protein, 81g carbohydrate, 6g total fat (1g saturated), 0mg cholesterol, 1,125mg sodium

regular longgrain rice, limes, black beans, bottled salsa, corn kernels, cilantro, olive oil, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/rice-salad-with-black-beans-52873771 (may not work)