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Cuban Black Bean and Rice Salad

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Pillsbury Kitchens
Updated Nov 10, 2010
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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.

Cuban Black Bean and Rice Salad

  • Prep Time 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

Instructions

  • Step 
    1
    In large bowl, combine all salad ingredients; mix well.
  • Step 
    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

130 Calories
5g Total Fat
4g Protein
18g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
130
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
180mg
8%
Total Carbohydrate
18g
6%
Dietary Fiber
3g
12%
Sugars
1g
Protein
4g
% Daily Value*:
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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