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Title: Cuban Black Bean and Rice Salad (Solomon) Categories: Salad, Beans, Rice, Vegetarian Yield: 6 Servings 30 oz Canned black beans; drained -and rinsed 2 c Cooked long-grain white -rice; or brown 4 Scallions; chopped 2 md Tomatoes; diced 1 md Cucumber; peeled and diced 1 Jalapeno; seeded and minced 2 tb Canola oil 1 Lime; juiced 2 tb Chopped cilantro 2 ts Dried oregano 1/2 ts Ground cumin 1/2 ts Black pepper 1/2 ts Salt In a large mixing bowl, combine the beans, rice, scallions, tomatoes, cucumber, and, if desired, jalapeno. Blend in the oil, lime juice, cilantro, and seasonings. Chill for 1 hour before serving. TIP: For a slight twist, add 2 roasted, seeded, and chopped red bell peppers or try New Mexico chili peppers. Recipe from THE GLOBAL VEGETARIAN, by Jay Solomon, 1995, Contemporary Books. MC editing by Pat Hanneman (Kitpath) < http://wizard.ucr.edu/~phannema > Mc-PER SERVING: 342 cals, 6gfat (15% cff); 18% cf-Protein. Notes: The hot pepper of course is optional. Recipe by: Global Vegetarian, Jay Solomom Posted to MC-Recipe Digest by KitPATh 1998 |