Recipes and Links

Cuban Black Bean, Corn, and Rice Salad

 

Ingredients:

1-2 tsp Flying Olive Baklouti Green Chili EVOO (this EVOO is HOT. If you don't want this much heat, add more of either EVOO below)

¼ cup Flying Olive Persian Lime EVOO or Cilantro and Roasted Onion EVOO

¼ cup Flying Olive Pineapple Balsamic Vinegar

½ tsp onion powder

½ tsp chili powder (if you like a lot of spice, add a hotter chili powder)

1 ½ tsp dried cilantro or 1 Tbsp fresh cilantro, minced fine

¼ tsp salt and freshly ground pepper or to taste

2 cups cooked white rice

1 cup leftover cooked corn (If you don't have this, warm up frozen corn in your microwave for 1-2 minutes)

1 cup canned black beans, rinsed and drained

2/3 cup red bell pepper, chopped fine

½ fresh pineapple, cut into ½" dice, drained

½ cup canned mild chopped green chilis, drained

Directions:

Whisk together dressing: Flying Olive EVOO's, Flying Olive Pineapple Balsamic, onion powder, chili powder, cilantro, and salt and pepper. Set aside.

In a mixing bowl, mix together rice, corn, black beans, pepper, pineapple, and green chilis.

Pour half of the dressing over the contents of bowl.  Stir. Add more dressing until salad is slightly moist. Save the dressing if more is needed after refrigeration. (The rice will absorb some of the dressing). Refrigerate for about an hour to blend the flavors. Add more dressing if necessary. Serve.

Submitted by Barb L.