Cuban Beans and Rice Salad

Thumb_cuban_beans_and_rice_salad_001

(from walowrey’s recipe box)

Serving size: 1 cup

Nutritional information: 184 calories (23% from fat), 4.6g fat, 0.7g saturated fat, 3g monounsaturated fat, 0.5g polyunsaturated fat, 4.9g protein, 32.8g carbohydrates, 4g fiber, 0mg cholesterol, 2.3mg iron, 421mg sodium, and 36mg calcium.

Source: The Hispanic Food Network

Serves 6 people

Categories: Cuban, Salads, Vegan

Ingredients

  • 1/2 cup organic avocado, diced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon organic olive oil
  • 1 teaspoon organic cumin, ground
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups white rice, cooked
  • 1 cup organic plum tomatoes, chopped and seeded (about 3 tomatoes)
  • 1/4 cup fresh organic parsley, minced
  • 15 ounces organic black beans, cooked
  • 2 tablespoons fresh organic cilantro, minced (optional)

Directions

  1. Combine avocado, balsamic vinegar, olive oil, cumin, salt, and pepper in a bowl, and toss gently.

  2. Add rice, plum tomatoes, parsley, black beans, and cilantro, if desired; toss well.

  3. Serve chilled or at room temperature.

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