Cuban Black Bean And Rice Salad (Solomon)

Recipe Ingredients

30 oz	852g	Canned black beans - drained and rinsed
2 cups	320g / 11oz	Cooked long-grain white rice - or brown
4		Scallions - chopped
2		Tomatoes - diced (medium)
1		Cucumber - peeled and diced (medium)
1		Jalapeno - seeded and minced
2 tablespoons	30ml	Canola oil
1		Lime - juiced
2 tablespoons	30ml	Chopped cilantro
2 teaspoons	10ml	Dried oregano
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Black pepper
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

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.

Source:
Global Vegetarian, Jay Solomom

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