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Cuban Beans and Rice Salad

Randy Mayor; Melanie J. Clarke
Yield 6 servings (serving size: 1 cup)
"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

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)

Nutrition 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

How to Make It

  1. 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.