Cuban Beans and Rice Salad

Randy Mayor; Melanie J. Clarke
"This recipe is my own creation. It's colorful and has a variety of textures. It can be assembled in a hurry - I usually cook the rice the night before." -CL Reader

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 184
Caloriesfromfat 23 %
Fat 4.6 g
Satfat 0.7 g
Monofat 3 g
Polyfat 0.5 g
Protein 4.9 g
Carbohydrate 32.8 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 2.3 mg
Sodium 421 mg
Calcium 36 mg

Ingredients

1/2 cup diced peeled avocado
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked white rice
1 cup chopped, seeded plum tomato (about 3 tomatoes)
1/4 cup minced fresh parsley
1 (15-ounce) can black beans, rinsed and drained
2 tablespoons minced fresh cilantro (optional)

Preparation

Combine first 6 ingredients in a bowl, and toss gently. Add rice, next 3 ingredients (rice through beans), and cilantro, if desired; toss well. Serve chilled or at room temperature.

Note:

January 2002