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Cuban Beans and Rice Salad





Yields
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.

 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.)
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories364
% Daily Value *
Total Fat 15g20%

Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 768mg34%
Total Carbohydrate 50g19%

Dietary Fiber 5.2g19%
Protein 8.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.