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Cuban Black Bean Salad

fatfree.kitchen's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Cuban
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Bean

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