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Cuban Black Bean and Rice Salad




Source of Recipe


Pillsbury Fast and Healthy Cookbook


Recipe Introduction


Simple but yummy


List of Ingredients






Salad:

2 c cooked instant white rice (do not use salt or butter)
3 tbsp finely chopped onion
1/2 of a medium green pepper, chopped
1 can, 15 oz, black beans, drained and rinsed
1 jar, 2 oz, diced pimientos, drained

Dressing:

1 tsp dried oregano leaves
14 tsp salt
18 tsp pepper
1 to 2 cloves garlic, minced
3 tbsp cider vinegar
3 tbsp olive oil





Recipe





Cook rice according to package.
Combine rice, onion, pepper, beans and pimientos.
Stir to combine.

Combine dressing ingredients and stir well to mix.
Add to salad and mix well.
Cover and refrigerate for at least 30 minutes to allow flavors to blend.

Makes 8 servings, 1/2 c each