Cuban Black Bean Salad Recipe

Summary

Cooking Time1 Hr 15 MinDifficulty LevelVery Easy
Health IndexAverageCuisine
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

 Orange juice1⁄4 Cup (4 tbs) (No Sugar Added)
 Freshly squeezed lime juice2 Tablespoon
 Chopped fresh parsley/Italian flat-leaf parsley1 Tablespoon (Chinese Parsley)
 Red wine vinegar1 Tablespoon
 Olive oil1 Teaspoon
 Granulated sugar1⁄4 Teaspoon
 Pepper1 Dash
 Canned black turtle beans6 Ounce, drained, rinsed
 Cooked long grain rice1⁄2 Cup (8 tbs)
 Diagonally sliced scallions1⁄4 Cup (4 tbs) (Green Onions)
 Pimiento-stuffed green olives5 Small, sliced
 Chopped pimento2 Tablespoon, drained, rinsed
 Green leaf lettuce4
 Chicory1⁄2 Cup (8 tbs) (Curly Endive)
 Avocado2 Ounce, pared and thinly sliced (1/4 Medium Sized)
 Orange6 Ounce, peeled and sliced (1 Small Sized)

Nutrition Facts

Serving size: Complete recipe

Calories 881 Calories from Fat 230

% Daily Value*

Total Fat 26 g39.3%

Saturated Fat 2.5 g12.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2879.5 mg120%

Total Carbohydrates 142 g47.3%

Dietary Fiber 43.4 g173.7%

Sugars 38.6 g

Protein 42 g83.7%

Vitamin A 2740.6% Vitamin C 833.6%

Calcium 85% Iron 121.6%

*Based on a 2000 Calorie diet

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.
Quantcast