Took another reviewers advice; cut the rice to 2.5 cups and added extra tomato and avocado. Took it to an island-themed potluck. Left out the cilantro and parsley (one potluck-attendee can't stand them). Used brown rice (mine always comes out a little starchy, so I rinsed it in cold water prior to mixing with other ingredients). Would definitely make this again; was super easy and delicious!
Cuban Beans and Rice Salad
Comments and Reviews 1-4 of 4
brookcooks Posted: 07/25/09
tabbytrap Posted: 02/28/10
I liked the idea of this recipe but it was completely tasteless, maybe because the beans I used didn't have salt added. I may play with the seasonings and see if it can become tasty, it would be nice to have something like this for lunch so I was really disappointed with how it turned out.
rstarrlemaitre Posted: 02/24/12
Very mild flavors. I liked the balsamic in combination with the avocado and beans, but would definitely increase the cumin and add other spice, such as coriander or turmeric. I like other raters' suggestions of decreasing the rice and increasing the tomato and avocado, which I thought would also help. Serve with tortilla chips and pineapple salsa.
MarcBrodsky Posted: 08/29/12
After reading some of the reviews I almost didn't make this. After finishing dinner, I'm glad I did. I tweaked the recipe by using white balsamic, slightly less cumin, slightly more salt, omitting the parsley and adding a lot more cilantro (maybe 1/4 cup). Oh, and most importantly, I juiced one lime into the mix. I will absolutely make this again and again!