Serves 2 Recipe By: Linda Gassenheimer Published in: The Miami Herald
2 teaspoons olive oil 2 teaspoons lemon juice 1 1/2 cup canned -- rinsed and drained pinto beans 2 tablespoons chopped cilantro 2 tablespoons diced Parmesan cheese Salt and freshly ground pepper
Mix oil and lemon juice in a bowl. Add beans, cilantro, cheese and salt and pepper to taste. Toss well. Makes 2 servings.
Exported from A Cook's Books -- Recipe management for Macintosh
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