Cuban Black Bean Salad Recipe
Summary
Cooking Time1 Hr 15 MinDifficulty LevelVery Easy
Ingredients
| Orange juice | 1/4 Cup (16 tbs) | |
| Lime juice | 2 Tablespoon, squeezed | |
| Chopped parsley | 1 Tablespoon | |
| Olive oil | 1 Teaspoon | |
| Granulated Sugar | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Canned black beans | 6 Ounce, drained, rinsed | |
| 1/2 cup cooked long-grain rice | ||
| Green onions | 1/4 Cup (16 tbs), sliced | |
| 5 small pimiento-stuffed green olives, sliced | ||
| Pimiento | 2 Tablespoon, drained, rinsed | |
| 4 green leaf lettuce leaves | ||
| Chicory | 1/2 Cup (16 tbs) | |
| Avocado | 1/4 Medium, thinly sliced | |
| Orange | 1 Small, peeled | |
Directions
1. In 1-cup liquid measure combine orange juice, lime juice, cilantro, vinegar, oil, sugar, and pepper and stir to combine. Set aside.
2. In medium mixing bowl combine beans, rice, scallions, olives, and pimiento.
3. Around edge of serving platter arrange lettuce and chicory; spoon bean mixture onto center of platter and decoratively arrange avocado and orange slices around bean mixture. Pour dressing over entire salad. Garnish with cilantro sprig.
2. In medium mixing bowl combine beans, rice, scallions, olives, and pimiento.
3. Around edge of serving platter arrange lettuce and chicory; spoon bean mixture onto center of platter and decoratively arrange avocado and orange slices around bean mixture. Pour dressing over entire salad. Garnish with cilantro sprig.
Chef
