Cuban Beans and Rice Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe is my own creation. It's colorful and has a variety of textures. It can be assembled in a hurry - I usually cook the rice the night before. -CL Reader 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 tomato (about 3 tomatoes) |
1/4 cup minced fresh parsley |
1 (15-ounce) can black beans, rinsed and drained |
2 tablespoons minced fresh cilantro (optional) |
Directions:
1. Combine 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 room temperature.
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