Cuban Beans and Rice Salad

[gobucks]

Cuban Beans and Rice Salad

Ingredients;
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 tomato (about 3 tomatoes)
1/4 cup minced fresh parsley
1 (15-ounce) can black beans, rinsed and drained
2 tablespoons minced fresh cilantro (optional)


Preparation;
Combine 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)

Nutritional Information
CALORIES 184(23% from fat); FAT 4.6g (sat 0.7g,mono 3g,poly 0.5g); PROTEIN 4.9g; CHOLESTEROL 0.0mg; CALCIUM 36mg; SODIUM 421mg; FIBER 4g; IRON 2.3mg; CARBOHYDRATE 32.8g


Sourece; Cooking Light, JANUARY 2002
(I actually got this recipe in an insert included in a Cooking Light cookbook)

*personal notes; I like this better with orzo instead of rice*

Pictured with orzo;