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Cuban Beans and Rice Salad




Source of Recipe


Internet


List of 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 chopp
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 firm-ripe avocado (about 9 oz.)


Recipe



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 chili up to 4 hours.