Beans recipes

Cuban Black Bean And Rice Salad (Solomon)

Course : Beans
Source: Global Vegetarian, Jay Solomom
Serves: 6

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

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.

Cuban Black Bean And Rice Salad (Solomon)

Ingredients:

Preparation / Directions:

More Beans Recipes