Salad: Cuban Bean and Rice Salad

posted by Terrytx 05-02-102 7:49 AM

* Exported from MasterCook *
Cuban Beans and Rice Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup diced peeled avocado
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked white rice
1 cup chopped, seeded plum tomatoes (about 3 tomatoes)
1/4 cup minced fresh parsley
1 (15 ounce) can black beans, rinsed and drained
2 tablespoons minced fresh cilantro, (optional)

Combine the first 6 ingredients in a bowl, and toss gently. Add rice, next 3 ingredients (rice through beans), and cilantro, if desired; toss well. Serve chilled or at room temperature.

Yield: 6 servings (serving size: 1 cup). 184 cal, 4.6g fat, 4.9g pro, 32.8g carb, 4g fiber, 0mg chol, 2.3mg iron, 421mg sod, 36mg calc.

Source: Cooking Light-Jan/Feb/02

Serving Ideas : For Brown-Bag Lunch Menu serve with Pineapple Salsa and tortilla chips.

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