Recipe - Cuban Black Bean And Rice Salad (Solomon)

30 ounce Canned black beans; drained
and rinsed
2 cup Cooked longgrain white
rice; or brown
4 Scallions; chopped
2 md Tomatoes; minced
1 md Cucumber; peeled and minced
1 Jalapeno; seeded and minced
2 tablespoon Canola oil
1 Lime; juiced
2 tablespoon Chopped cilantro
2 teaspoon Dried oregano
One half teaspoon Ground cumin
One half teaspoon Black pepper
One half teaspoon Salt

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, 1995, Contemporary
Books. MC editing by Pat Hanneman (Kitpath)
http://wizard.ucr.edu/~phannema McPER SERVING: 342 cals, 6gfat (15%
cff); 18% cfProtein.

Notes: The hot pepper of course is optional.

Recipe by: Global Vegetarian, Jay Solomom

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 03,
1998