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Cuban Black Bean Salad's picture
  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)
  Sugar 1 Teaspoon
  Salt 1⁄4 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1150 Calories from Fat 177

% Daily Value*

Total Fat 20 g31.1%

Saturated Fat 3.1 g15.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2160.8 mg90%

Total Carbohydrates 202 g67.3%

Dietary Fiber 35 g140%

Sugars 19.2 g

Protein 38 g76.5%

Vitamin A 78.5% Vitamin C 144.3%

Calcium 77.9% Iron 57.5%

*Based on a 2000 Calorie diet

Cuban Black Bean Salad Recipe