Mexican Bean Bowl

From the Kitchen of Cheryl Qualls

Fill a bowl with 1/2 cup cooked kidney beans, 1 cup steamed brown rice, 1 sliced scallion (if you want), 1 diced plum tomato (or not) 1/4 of an avocado (or not), 2 tablespoons of salsa and 1 tablespoon chopped cilantro. Serve with a lime wedge. 7 points. (Replace the point for the avocado with a tablespoon 2% cheese if you'd rather.)