Print Recipe Close Window

Caribbean Bean Salad

Yield: Serves 4. 1 cup per serving.



This tasty salad is a meal by itself. You can prepare it ahead of time and toss it with oil and vinegar just before serving.

4 cups ready-to-serve romaine lettuce or salad mix
1/4 cup red onion, chopped
1 cup canned black beans, drained and rinsed
1 orange, peeled and diced
1 tomato, diced
1 Tbsp olive oil
3 Tbsp red wine vinegar
1 tsp dried oregano
black pepper to taste

Toss all ingredients together in large salad bowl. Serve immediately. Note: If you are traveling with this salad, combine all ingredients except oil and vinegar. Keep refrigerated or chilled in covered container. Toss with oil and vinegar just before serving.

(Excerpted from Cooking Demo II)