Cuban Black Bean And Rice Salad (Solomon)

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Cuban Black Bean And Rice Salad (Solomon)

 

30 ounces canned black beans, drained and rinsed

2 cups cooked long-grain white rice or brown

4 scallions, chopped

2 medium tomatoes, diced

1 medium cucumber, peeled and diced

1 jalapeno, seeded and minced

2 tablespoons canola oil

1 lime, juiced

2 tablespoons chopped cilantro

2 teaspoons dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

1/2 teaspoon salt

 

In a large mixing bowl, combine the beans, rice, scallions, tomatoes, cucumber,

and, if desired, jalapeno. Blend in the oil, lime juice, cilantro, and

seasonings.

Chill for 1 hour before serving.

For a slight twist, add 2 roasted, seeded, and chopped red bell peppers or try

New Mexico chili peppers.

 

 

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