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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Cuban Beans and Rice Salad

"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

Cooking Light JANUARY 2002

  • Yield: 6 servings (serving size: 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 23%
  • Fat: 4.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.9g
  • Carbohydrate: 32.8g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 2.3mg
  • Sodium: 421mg
  • Calcium: 36mg
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Cuban Beans and Rice Salad recipe

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