Cuban Black Bean And Rice Salad Solomon

Serving Size : 6
Ingredients

for prepare Cuban Black Bean And Rice Salad Solomon

:

Amount	Measure	Ingredient - Preparation Method
30	ounces	canned black beans - drained and rinsed
2	cups	cooked long-grain white rice - or brown
4		scallions - chopped
2	medium	tomatoes - diced
1	medium	cucumber - peeled and diced
1		jalapeno - seeded and minced
2	tablespoons	canola oil
1		lime - juiced
2	tablespoons	chopped cilantro
2	teaspoons	dried oregano
1/2	teaspoon	ground cumin
1/2	teaspoon	black pepper
1/2	teaspoon	salt

In a large mixing bowl, combine the beans, rice, scallions, tomatoes, cucumber, and, if desired, jalapeno. Blend in the oil, lime juice, cilantro, and seasonings. Chill for 1 hour before serving. TIP: For a slight twist, add 2 roasted, seeded, and chopped red bell peppers or try New Mexico chili peppers. Recipe from THE GLOBAL VEGETARIAN, by Jay Solomon. Notes: The hot pepper of course is optional.

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