Wednesday, April 13, 2011

If summer ever arrives...

Cuban Beans and Rice Salad Recipe
Photo: Randy Mayor, Melanie J. Clarke,

In response to my friend's request, I'm searching through my files this week for low-fat, low-cal recipes. Here's one I developed several years ago, when we had a real summer:

Cuban Beans and Rice Salad
1 large avocado, peeled, seeded, and cubed
2 tablespoons Balsamic vinegar
4 tablespoons olive oil
1 tsp. cumin
1 tsp. salt
1/4 tsp. black pepper
3 cups cooked brown rice, cooled
1 15-oz can black beans, rinsed and drained
3 roma tomatoes, seeded and chopped
1/4 cup minced fresh parsley
2 tablespoons minced cilantro (optional)

Gently stir together avocado, vinegar, oil, and seasonings in large mixing bowl until avocado is covered with vinegar-oil mixture (this will prevent discoloration). Stir in remaining ingredients. Cover and chill.

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