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Add instant rice to boiling water. Lower heat, stir, and cover pot. Cook over low heat for 5 minutes. Take pan off heat, stir, replace cover, and let sit for 5 minutes. Allow rice to cool. Add beans, cucumbers, tomato, onion, and parsley. Mix. Add dressing, vinegar, and olive oil. Toss to coat. Season to taste with salt and pepper. Refrigerate. NOTES : Use 1 can black beans, drained and rinsed. Add 3/4 pound smoked turkey, cut into 1/2-inch dice, for a main-dish salad. Recipe by: Kraft Posted to EAT-LF Digest by "Deborah Kirwan"
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