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    You are in: Home / Recipes / Rice and Black Bean Salad Recipe
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    Rice and Black Bean Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Leslie in Texas's Note:

    This salad goes well with Chili-Basted Barbequed Chicken, any barbequed meat or Mexican main dish such as enchiladas, tacos or fajitas. The recipe is from an August 1989 issue of Bon Appetit in the "Cooking for Friends" section that featured a menu for a Pool Party.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine first 6 ingredients in large bowl.
    2. 2
      Whisk together oil and lime juice in small bowl; pour over rice mixture and toss to coat.
    3. 3
      Season to taste with salt and pepper.
    4. 4
      (Can be prepared 1 day ahead. Cover and refrigerate.).
    5. 5
      Line large bowl with lettuce; mound salad in bowl.
    6. 6
      Garnish with sliced avocado and papaya and serve.

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    Ratings & Reviews:

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    Nutritional Facts for Rice and Black Bean Salad

    Serving Size: 1 (386 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 428.3
     
    Calories from Fat 202
    47%
    Total Fat 22.5 g
    34%
    Saturated Fat 3.6 g
    18%
    Cholesterol 0.0 mg
    0%
    Sodium 10.0 mg
    0%
    Total Carbohydrate 50.0 g
    16%
    Dietary Fiber 13.2 g
    52%
    Sugars 5.1 g
    20%
    Protein 10.4 g
    20%

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