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Cuban Black Bean Salad

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Ingredients
  Orange juice 1⁄4 Cup (4 tbs) (No Sugar Added)
  Freshly squeezed lime juice 2 Tablespoon
  Chopped fresh parsley/Italian flat-leaf parsley 1 Tablespoon (Chinese Parsley)
  Red wine vinegar 1 Tablespoon
  Olive oil 1 Teaspoon
  Granulated sugar 1⁄4 Teaspoon
  Pepper 1 Dash
  Canned black turtle beans 6 Ounce, drained, rinsed
  Cooked long grain rice 1⁄2 Cup (8 tbs)
  Diagonally sliced scallions 1⁄4 Cup (4 tbs) (Green Onions)
  Pimiento-stuffed green olives 5 Small, sliced
  Chopped pimento 2 Tablespoon, drained, rinsed
  Green leaf lettuce 4
  Chicory 1⁄2 Cup (8 tbs) (Curly Endive)
  Avocado 2 Ounce, pared and thinly sliced (1/4 Medium Sized)
  Orange 6 Ounce, peeled and sliced (1 Small Sized)
Directions

1. In 1-cup liquid measure combine orange juice, lime juice, cilantro, vinegar, oil, sugar, and pepper and stir to combine. Set aside.
2. In medium mixing bowl combine beans, rice, scallions, olives, and pimiento.
3. Around edge of serving platter arrange lettuce and chicory; spoon bean mixture onto center of platter and decoratively arrange avocado and orange slices around bean mixture. Pour dressing over entire salad. Garnish with cilantro sprig.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Cuban
Course: 
Main Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Bean
Cook Time: 
75 Minutes

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