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Cuban Black Bean And Rice Salad (Solomon)

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B3, C
MineralsCopper, Natrium, Fluorine, Chromium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 30 oz 852g Canned black beans - drained and rinsed

  2. 2 cups 320g / 11oz Cooked long-grain white rice - or brown

  3. 4 Scallions - chopped

  4. 2 Tomatoes - diced (medium)

  5. 1 Cucumber - peeled and diced (medium)

  6. 1 Jalapeno - seeded and minced

  7. 2 tablespoons 30ml Canola oil

  8. 1 Lime - juiced

  9. 2 tablespoons 30ml Chopped cilantro

  10. 2 teaspoons 10ml Dried oregano

  11. 1/2 teaspoon 2 1/2ml Ground cumin

  12. 1/2 teaspoon 2 1/2ml Black pepper

  13. 1/2 teaspoon 2 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. 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.

  2. Chill for 1 hour before serving.

  3. TIP: For a slight twist, add 2 roasted, seeded, and chopped red bell peppers or try New Mexico chili peppers.

  4. Recipe from THE GLOBAL VEGETARIAN, by Jay Solomon.

  5. Notes: The hot pepper of course is optional.

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