Cuban Black Bean and Rice Salad

Rice and beans come together in this delicious no-mess salad that's ready in 45 minutes - a perfect side dish to add Caribbean flavors to your meal.

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  • prep time 15 min
  • total time 45 min
  • ingredients 11
  • servings 8
 

Ingredients

SALAD

2
cups cooked instant white rice (cooked as directed on package, omitting margarine and salt)
3
tablespoons finely chopped onion
1/2
medium green bell pepper, chopped
1
(15-oz.) can black beans, drained, rinsed
1
(2-oz.) jar diced pimientos, drained

DRESSING

1
teaspoon dried oregano leaves
1/4
teaspoon salt
1/8
teaspoon pepper
1
to 2 garlic cloves, minced
3
tablespoons cider vinegar
3
tablespoons olive oil

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, combine all salad ingredients; mix well.
  • 2 In small bowl, combine all dressing ingredients; blend well. Add to salad; mix well. Cover; refrigerate at least 30 minutes to blend flavors.
  • 1 In large bowl, combine all salad ingredients; mix well.
  • 2 In small bowl, combine all dressing ingredients; blend well. Add to salad; mix well. Cover; refrigerate at least 30 minutes to blend flavors.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
130
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
180mg
180%;
Total Carbohydrate
18g
18%
(Dietary Fiber
3g
3%
  Sugars
1g
1%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
15%;
Calcium
2%;
Iron
6%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.