Cuban Black Bean Salad
|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|
|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)|
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.