vegan: tropical black bean and rice salad

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Tropical Black Bean and Rice Salad

 

Recipe By :Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories : Beans Grains

Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

30 ounces canned black beans -- rinsed

2 cups cooked long-grain rice -- see notes

4 whole scallions -- trimmed, chopped

2 medium tomatoes -- diced

1 cucumber -- peeled, diced

1 large jalapeno chile pepper -- seeded, minced

3 tablespoons canola oil

2 limes (1 1/2 to 2 whole) -- for the juice

3 tablespoons chopped fresh cilantro or parsley -- more or less to

taste

2 teaspoons dried oregano

1 teaspoon ground cumin

1/2 teaspoon black pepper

1/2 teaspoon salt

 

In a large mixing bowl, combine the beans, rice, scallions, tomatoes, cucumber,

chili pepper, oil, some lime juice, cilantro, oregano, cumin, salt and pepper.

Mix thoroughly. Add more lime if desired. Chill the salad for 30 minutes to 1

hour to allow the flavors to meld. Serve on a bed of leafy green lettuce.

 

Source:

" 150 Vegan Favorites 1998 "

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Per Serving (excluding unknown items): 292 Calories; 9g Fat (26.2% calories from

fat); 11g Protein; 43g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 624mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1

1/2 Fat.

 

NOTES : Black beans and rice, together forever. Long-grain rice or parboiled

rice are a good choice for salads because of their fluffy texture.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 3955 383 0 0 0 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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