Cuban black bean and rice salad (solomon)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | ounces | Canned black beans; drained and rinsed |
| 2 | cups | Cooked long-grain white rice; or brown |
| 4 | Scallions; chopped | |
| 2 | mediums | Tomatoes; diced |
| 1 | medium | Cucumber; peeled and diced |
| 1 | Jalapeno; seeded and minced | |
| 2 | tablespoons | Canola oil |
| 1 | Lime; juiced | |
| 2 | tablespoons | Chopped cilantro |
| 2 | teaspoons | Dried oregano |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Salt |
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) < > 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 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 03, 1998
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