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Mexican Black Bean & Rice Salad Recipe

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This recipe for Mexican Black Bean & Rice Salad, by , is from Berndt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kirsten

Category:
Category:

Ingredients:  
Ingredients:  
1 - 15 oz. can black beans, drained & rinsed
2 cups cooked rice (keep warm)
1 medium red bell pepper, finely chopped
1/3 cup finely chopped green onions
8 cherry tomatoes, quartered
2 ripe avodados, diced
1/4 cup cilantro leaves, chopped

Dressing:
2 Tbsp. each of olive oil and canola oil
3 Tbsp. lime juice
1 Tbsp. mayonnaise
1/2 tsp. ground cumin
1 large garlic clove, minced
1/4 tsp. each salt and pepper

Directions:
Directions:
Carefully drain and rinse black beans, do not smash any or they will discolor the salad. Place in bowl and fold in warm rice, pepper, onions, tomatoes, avocadoes and cilantro. In a small bowl, whisk together oils, lime juice, mayonnaise, cumin, garlic, salt & pepper. Gently fold into salad to dress. Chill and serve. (Great as filling for wraps)

Number Of Servings:
Number Of Servings:
6

 

 

 

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