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Cuban Black Bean And Rice Salad Recipe

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Cuban Black Bean Salad Cooking With Sapana
Cuban Black Bean Salad Cooking With Sapana from cookingwithsapana.com

Description

This Cuban black bean and rice salad recipe is a perfect side dish for any meal. It's a healthy and delicious recipe that is easy to make and perfect for summer BBQs, potlucks, or as a light lunch. The combination of black beans, rice, and fresh vegetables makes this salad full of flavor and nutrients.

Prep Time

The prep time for this recipe is about 15 minutes. You will need to cook the rice and chop the vegetables.

Cook Time

The cook time for this recipe is about 20 minutes. You will need to cook the rice and the black beans.

Ingredients

  • 1 cup of uncooked white rice
  • 1 can of black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 cup of diced red onion
  • 1/4 cup of chopped fresh cilantro
  • 1/4 cup of olive oil
  • 3 tablespoons of red wine vinegar
  • 2 teaspoons of ground cumin
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper

Equipment

  • Medium pot
  • Knife
  • Cutting board
  • Bowl
  • Whisk

Method

  1. Cook the rice according to package instructions.
  2. In a large bowl, combine the black beans, red bell pepper, green bell pepper, red onion, and cilantro.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, cumin, salt, and black pepper.
  4. Add the cooked rice to the bean and vegetable mixture and toss to combine.
  5. Pour the dressing over the salad and toss to coat.
  6. Chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

This salad can be made ahead of time and stored in the refrigerator for up to three days. If you don't have red wine vinegar, you can use apple cider vinegar or white wine vinegar as a substitute. You can also add other vegetables to this salad, such as corn or tomatoes.

Nutrition Info

This recipe makes six servings. Each serving contains approximately:
  • Calories: 274
  • Protein: 7g
  • Fat: 10g
  • Carbohydrates: 39g
  • Fiber: 5g
  • Sugar: 3g
  • Sodium: 394mg

Recipe Tips

To make this recipe vegan, you can use vegetable broth instead of chicken broth when cooking the rice. You can also add avocado to this salad to make it creamier. To make this recipe gluten-free, make sure to use gluten-free rice. Serve this salad with grilled chicken or fish for a complete meal.

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