Caribbean Bean Salad

15 min · Serves 4

Based on a recipe from Cooking Demo II Food and Health Communications, Inc., via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 4 cupsromaine lettuce, chopped
• ¼ cupred onion, chopped
• 1 cupcanned black beans, low-sodium, drained and rinsed
• 1orange, peeled and diced
• 1tomato, diced
• 14.8 mlolive oil
• 44.4 mlred wine vinegar
• 4.9 mloregano
• black pepper (optional)

How to cook it

1. In a large mixing bowl, combine the chopped romaine lettuce, chopped red onion, drained and rinsed black beans, diced orange, and diced tomato.
2. Add the olive oil, red wine vinegar, oregano, and black pepper (if using) directly to the bowl.
3. Toss everything together thoroughly until the vegetables, beans, and fruit are evenly coated with the dressing.
4. Serve the salad immediately, or place it in the refrigerator to chill for up to 1 hour before serving.

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