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| Cuban Black Bean And Rice Salad (Solomon) Recipe |
Category: Rice / Salads
Rating:
N/A
Servings: 6
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Ingredients
30 oz canned black beans; drained and rinsed
2 cup cooked long-grain white rice; or brown
4 scallions; chopped
2 medium tomatoes; diced
1 medium cucumber; peeled and diced
1 jalapeno; seeded and minced
2 tablespoon canola oil
1 lime; juiced
2 tablespoon chopped cilantro
2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon salt
Cooking Directions:
In a large mixing bowl, combine the beans, rice, scallions, tomatoes, cucumber, and, if desired, jalapeno. Blend in the oil, lime juice, cilantro, and seasonings. Chill for 1 hour before serving.
TIP: For a slight twist, add 2 roasted, seeded, and chopped red bell peppers or try New Mexico chili peppers.
Recipe from THE GLOBAL VEGETARIAN, by Jay Solomon, 1995, Contemporary Books. MC editing by Pat Hanneman (Kitpath) < http://wizard.ucr.edu/~phannema > Mc-PER SERVING: 342 cals, 6gfat (15% cff); 18% cf-Protein.
Notes: The hot pepper of course is optional.
Recipe by: Global Vegetarian, Jay Solomom
salads,rice,beans,vegetarian
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