Cuban Black Bean And Rice Salad (Solomon)

Course : Beans
Source:
Serves: 6
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Ingredients:

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.


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