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Cuban Beans and Rice Salad

Yield Makes 6 cups; about 4 main-dish servings
Linda Lum writes that in addition to great flavor, this simple salad has many of the features important to her family - it is nutritious, quick, and economical.

Ingredients

  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups cooked long-grain white rice, cooled
  • 1 can (15 oz.) black beans, drained and rinsed
  • 8 ounces firm-ripe tomatoes, rinsed, cored, seeded, and chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • 1 firm-ripe avocado (about 9 oz.)

Nutrition Information

  • calories 364
  • caloriesfromfat 37 %
  • protein 8.6 g
  • fat 15 g
  • satfat 2.2 g
  • carbohydrate 50 g
  • fiber 5.2 g
  • sodium 768 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a large bowl, mix lemon juice, olive oil, vinegar, cumin, salt, and pepper. Stir in rice, beans, tomatoes, parsley, and cilantro.

  2. Pit, peel, and dice avocado. Gently stir into salad. Serve immediately or chill up to 4 hours.