DRESSING
2 tsp. olive oil
1/4 cup lime juice
1/2 cup chopped cilantro
1/4 cup chopped Italian parsley
1/2 cup red wine vinegar
1/2 cup sugar
2 T. cumin
1/2 tsp. red pepper flakes
SALAD
12 oz. catfish, boneless, skinless
1 cup fat-free chicken broth
1 (16-oz.) can black beans, rinsed and drained
1 cup rice, cooked
1/2 cup chopped green onion
1 cup chopped red bell pepper
1/2 avocado, chopped
Dressing: In large bowl, mix together olive oil, lime juice, cilantro, parsley, vinegar, sugar, cumin and red pepper flakes; set aside.
Salad: Simmer catfish in chicken broth until cooked; cut into 1/2-inch pieces. Toss together beans, rice, onion, red pepper and dressing mixture. Chill at least 2 hours. Stir in avocado just before serving.
Albert Hill Sr.
Floydada, Texas