Cuban Beans and Rice Salad
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.
How to Make It
Step 1
1
In a large bowl, mix lemon juice, olive oil, vinegar, cumin, salt, and pepper. Stir in rice, beans, tomatoes, parsley, and cilantro.
Step 2
2
Pit, peel, and dice avocado. Gently stir into salad. Serve immediately or chill up to 4 hours.
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.)
Directions
Step 1
1
In a large bowl, mix lemon juice, olive oil, vinegar, cumin, salt, and pepper. Stir in rice, beans, tomatoes, parsley, and cilantro.
Step 2
2
Pit, peel, and dice avocado. Gently stir into salad. Serve immediately or chill up to 4 hours.
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