Cuban Black Bean And Rice Salad (Solomon)

Course : Beans
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


30 ounces canned black beans -- drained and rinsed
2 cups cooked long-grain white rice -- or brown
4 medium scallions -- chopped
2 medium tomatoes -- diced
1 medium cucumber -- peeled and diced
1 medium jalapeno -- seeded and minced
2 tablespoons canola oil
1 medium lime -- juiced
2 tablespoons chopped cilantro
2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon salt

Preparation / 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. Notes: The hot pepper of course is optional.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Beans Recipes