Real African Dishes: [MC-AllEthnic-Recipes] Cuban Beans and Rice Salad

Sunday, July 8, 2012

[MC-AllEthnic-Recipes] Cuban Beans and Rice Salad

* Exported from MasterCook *

Cuban Beans and Rice Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 black beans -- (15 oz.) drained and rinsed
8 ounces firm-ripe tomatoes -- (1 1/8 cups) rinsed, cored, seeded, and chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 firm-ripe avocado -- (about 9 oz.)

1. In a large bowl, mix lemon juice, olive oil, vinegar, cumin, salt, and
pepper. Stir in rice, beans, tomatoes, parsley, and cilantro.

2. Pit, peel, and dice avocado. Gently stir into salad. Serve immediately
or chill up to 4 hours.

Yield: Makes 6 cups; about 4 main-dish servings

CALORIES 364 (37% from fat); FAT 15g (sat 2.2g); CHOLESTEROL 0.0mg;
CARBOHYDRATE 50g; SODIUM 768mg; PROTEIN 8.6g; FIBER 5.2g

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.

Cuisine:
"LatinAmerican/Hispanic"
Source:
"Sunset, AUGUST 2003"
S(Formatted by Chupa Babi):
"July 2012"
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 476 Calories; 16g Fat (29.1%
calories from fat); 15g Protein; 71g Carbohydrate; 10g Dietary Fiber; 0mg
Cholesterol; 549mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 1/2 Fruit; 3 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1514 0 0 2108