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Cuban Bean and Rice Salad

Source of Recipe


Cooking Light-Jan/Feb/02






List of Ingredients



• 1/2 cup diced peeled avocado
  
• 2 tablespoons balsamic vinegar
  
• 1 tablespoon olive oil
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 3 cups cooked white rice
  
• 1 cup chopped, seeded plum tomatoes (about 3 tomatoes)
  
• 1/4 cup minced fresh parsley
  
• 1 (15 ounce) can black beans, rinsed and drained
  
• 2 tablespoons minced fresh cilantro, (optional)
  






Instructions



1. Combine the first 6 ingredients in a bowl, and toss gently. Add rice, next 3 ingredients (rice through beans), and cilantro, if desired; toss well. Serve chilled or at romm temperature.
   
   
2. Yield: 6 servings (serving size: 1 cup). 184 cal, 4.6g fat, 4.9g pro, 32.8g carb, 4g fiber, 0mg chol, 2.3mg iron, 421mg sod, 36mg calc.