BLACK BEAN AND RICE SALAD

BLACK BEAN AND RICE SALAD (for six)

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3 cups cooked arroz blanco

one 15 ounce cans black beans, drained and rinsed

1 red bell pepper, diced

1 green bell pepper, diced

½ medium red onion, diced

½ medium bunch fresh cilantro, chopped

¼ cup olive oil

2 tablespoons lime juice

1 tablespoon red wine vinegar

1 teaspoon ground cumin

½ teaspoon chili powder

lettuce leaves

fresh cilantro sprigs for garnish

 


 

1. Place rice to a large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, lime juice, vinegar, cumin and chili powder. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line platter with lettuce leaves. Mound salad on platter. Garnish with fresh cilantro sprigs and serve.

 

adapted from Bon Appetit Magazine, August, 1991

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