Cuban Vegetable Salad

Cuban Vegetable Salad – A Bright, Healthy, and Colorful Dish

Summer means lots of parties, cookouts, and time by the water. Want to WOW your friends and your taste buds? This Cuban Vegetable Salad bursts with vibrant colors and flavors, reflecting the lively spirit of Cuban cuisine. The blend of black beans, cherry tomatoes, bell peppers, red onion, and celery provides a nutrient-rich base full of fiber, vitamins, and antioxidants. The addition of mango and avocado introduces a creamy sweetness and healthy fats, while the brown rice adds a wholesome, nutty texture. The salad’s striking presentation and the refreshing, zesty mojo dressing make it a standout dish, perfect for any occasion.

Cuban Vegetable Salad

This Cuban Vegetable Salad bursts with vibrant colors and flavors, reflecting the lively spirit of Cuban cuisine. The blend of black beans, cherry tomatoes, bell peppers, red onion, and celery provides a nutrient-rich base full of fiber, vitamins, and antioxidants. The addition of mango and avocado introduces a creamy sweetness and healthy fats, while the brown rice adds a wholesome, nutty texture. The salad's striking presentation and the refreshing, zesty mojo dressing make it a standout dish, perfect for any occasion.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Cuban

Calories: 470

Ingredients Method Video Notes

Ingredients

  

Mojo Dressing ingredients

• 1/4 cup olive oil
• 1 Tbs lime juice
• 1 1/2 tsp Dijon mustard
• 1 clove garlic minced or pressed
• 1 tsp honey
• 1 tsp cumin
• 1 tsp chipotle pepper in adobo sauce chopped
• 1/2 cup cilantro chopped
• 1/2 cup parsley chopped
• salt to taste
• black pepper to taste

Salad Ingredients

• 11/2 cup black beans canned, rinsed and drained
• 2 cup cherry tomatoes halved
• 1 bell pepper red, chopped
• 1 bell pepper green, chopped
• 1/2 onion red, chopped
• 1 cup celery chopped
• 2 cloves garlic minced or pressed
• 1 mango flesh chopped
• 1 avocado cubed
• 1/2 cup corn frozen and defrosted (or fresh)
• 1 cup rice brown, pre-cooked

Method

 

Prep the following ingredients:

1. Cook brown rice according to directions.
2. Drain the black beans.
3. Slice cherry tomatoes in half and finely chop peppers, onion, and celery.
4. Mince the garlic.
5. Cube mango and avocado.
6. Mince garlic.
7. Finely chop chipotle pepper in adobo sauce.

Make the salad.

1. Add beans, tomatoes, pepper, onion, garlic, corn, and celery to a large bowl and mix.
2. Fold in mango, avocado, and brown rice.

Make the dressing.

1. In a medium size add olive oil, lime juice, Dijon mustard, garlic, honey, cumin, and chipotle pepper, then whisk until well mixed.
2. Fold in cilantro and parsley.
3. Season with salt and pepper to taste.
4. Add mojo dressing to the salad and toss well.

Video

Notes

Makes 4 servings. Nutrition facts per serving:

• Calories: 470
• Total Fat 23g
  • Saturated Fat 3.1g
  • Trans Fat 0.0g
• Cholesterol 0mg
• Sodium 378mg
• Total Carbohydrates 60g
  • Dietary Fiber 14g
• Protein 11g