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Cuban Black Bean and Rice Salad
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-
Prep
15
min
-
Total
45
min
-
Ingredients
11
-
Servings
8
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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
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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.
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Nutrition Facts
Serving Size:
1/2 Cup
- Calories
- 130
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Cholesterol
- 0mg
- 0%
- Sodium
- 180mg
- 8%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 1g
- Protein
- 4g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 15%
- 15%
- Calcium
- 2%
- 2%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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