Rice, Black Bean & Feta Salad

August brings lots of heat and in the Midwest that means lots of homegrown tomatoes. Here's an environmentally-friendly idea for any meal. It saves energy (no cooking) and money (uses beans instead of meat), and uses locally-grown produce (those great tasting tomatoes). Serve with whole grain corn tortillas and some 'in-season' blackberries or cherries for a complete meal.Ingredients:1 can (15 oz) black beans, rinsed and drained1 1/2 cups chopped tomatoes1 1/2 cups cooked brown rice1 package (3.5 oz) feta cheese (fat free or regular)1/2 cup chopped celery1/2 cup chopped green onions1/2 cup light or fat free Italian salad dressing2 tablespoons chopped fresh cilantro or parsleyPreparation:Mix all ingredients and refrigerate for a few hoursMakes 5 servingsNutrition information per serving: Calories 222; Protein 11g; Carbohydrates 34g; Fat 5g;Cholesterol 18mg; Calcium 133mg; Sodium 391mg; Fiber 8g; Iron 2mg.

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