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.

  • 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
  • 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.
  • 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.
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