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Full Online Book HomeLearning KitchenBeansandgrains - Salad - Cuban Bean And Rice Salad
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Beansandgrains - Salad -  Cuban Bean And Rice Salad Post by :eldon Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1424

Click below to download : Beansandgrains - Salad - Cuban Bean And Rice Salad (Format : PDF)

Beansandgrains - Salad - Cuban Bean And Rice Salad

1/2 cup diced peeled avocado
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked white rice
1 cup chopped, seeded plum tomatoes (about 3 tomatoes)
1/4 cup minced fresh parsley
1 (15 ounce) can black beans, rinsed and drained
2 tablespoons minced fresh cilantro, (optional)


Combine the first 6 ingredients in a bowl, and toss gently. Add rice, next 3 ingredients (rice through beans), and cilantro, if desired; toss well. Serve chilled or at room temperature.

Yield: 6 servings (serving size: 1 cup). 184 cal, 4.6g fat, 4.9g pro, 32.8g carb, 4g fiber, 0mg chol, 2.3mg iron, 421mg sod, 36mg calc.

Source: Cooking Light-Jan/Feb/02

Serving Ideas : For Brown-Bag Lunch Menu serve with Pineapple Salsa and tortilla chips.
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2 quarts water for boiling 2 tablespoons salt 1 pound dried Garbanzo Beans (About two cups) 1 green pepper diced and blanched (See instructions) 1 red bell pepper diced and blanched (See instructions) 1 red onion, diced 1/4 cup olive oil 2 tablespoons fresh lemon juice 1 tablespoon white-wine vinegar 1/2 teaspoon cumin 1/2 teaspoon ground coriander 2 garlic cloves, minced Salt and pepper to taste Note: You may substitute canned garbanzo beans, approximately 2 1/2 cups.Omit soaking and cooking if you are using canned garbanzos.In a large saucepan, cover the garbanzo beans with water and let soak at room temperature
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Beansandgrains - Salad -  Black Bean And Corn Salad By Wendyill Beansandgrains - Salad - Black Bean And Corn Salad By Wendyill

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2 (15 to 16 oz) cans of Black Beans-rinsed and drained. 1 (16 ounce) large package frozen corn, thawed, but not cooked-or 2 cans drained-or grilled corn scrapped off the cob 1 (10 oz) can Rotel Tomatoes Red and Green Pepper sliced thin 2 bunches green onions-chopped Fresh Cilantro to taste-chopped Juice of 1-2 Limes depending on size Salt and fresh ground pepper to taste. Mix everything together and refrigerate. If it seems to dry and more add some of your favorite Salsa.
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