Cuban Black Bean Salad
|Canned black beans||1 Pound, drained and rinsed (1 Can)|
|Cooked brown rice||2 1⁄2 Cup (40 tbs), chilled|
|Tomato||1 Medium, seeded and chopped|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Chopped sweet onion||1⁄2 Cup (8 tbs)|
|Minced fresh cilantro||2 Tablespoon|
|White wine vinegar||4 Tablespoon|
|Olive oil||1 Tablespoon|
|Dried oregano||1 Teaspoon|
|Crushed garlic||1 Teaspoon (Fresh)|
1. Combine the beans, rice, tomato, celery, green pepper, onion, and cilantro in a large bowl, and toss to mix well.
2. Combine the dressing ingredients in a small bowl, and stir to mix well. Pour the dressing over the bean mixture, and toss to mix.
3. Cover the salad and chill for at least 2 hours before serving.