Rice, Black Bean & Feta Salad

“Everybodyloves it, a great make-ahead dish.”

“My step-daughter gave me this recipe and it is to dye for.Loved everything about it.My sis and I subed purple hule peas one night for the black beans and I would not recommend that to anyone.I did cut back a little on the Feta cheese for personal preference, but other than that made as directed.Can’t wait for garden fresh veggies.”

“This was a great side to grilled chicken on a hot evening.I omitted the celery, and used fat free dressing and reduced fat feta, with good success.We think it would also be good with grilled shrimp.Thanks for posting!”

“This was totally devoured at a family dinner. Had to skip the onion for an allergy, added some corn and subbed jicama for the celery. Everyone raved, and I took home an empty bowl. Can’t get a better endorsement than that!”

“This came out terrific and it was the perfect, complete meal for a hot day in August. I used chopped celery from our store’s salad bar instead of buying a whole stalk of celery for this recipe to save time and money.I cooked the rice in a rice cooker first. In the mean time, I chopped aand combined the tomatoes, celery, green onions and parsley in a bowl. As soon as the rice was cooked, I added it to the bowl with the Italian dressing, then marinated the salad overnight to let the flavors have time to blend. I added the feta cheese as a garnish on top, right before serving, so it wouldn’t be slimy in the salad. I used Wishbone’s Italian Dressing with Herbs and Spices. Fresh and easy. Thanks Tish!”