Serves 4
124 cal · 15 min
Caribbean Bean Salad
Recipe GLPR5713f41c289e84
A vibrant and refreshing salad combining crisp romaine lettuce with canned black beans, fresh citrus, and tomatoes. Dressed in a simple olive oil and red wine vinegar base with oregano, this colorful dish celebrates Caribbean flavors. Perfect as a light side dish or light main course.
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Ingredients
4 cups chopped romaine lettuce
1/4 cup diced red onion
1 cup canned low-sodium black beans, drained and rinsed
1 orange, peeled and diced
1 tomato, diced
1 tablespoon olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
Black pepper to taste
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
In a large salad bowl, combine the chopped romaine lettuce, diced red onion, drained and rinsed black beans, diced orange, and diced tomato.
In a small bowl, whisk together the olive oil, red wine vinegar, and dried oregano until well combined. Season the dressing with black pepper to taste.
Pour the dressing over the salad ingredients and toss gently but thoroughly to coat all components evenly.
Serve the salad immediately for the best texture and freshness, or cover and refrigerate for up to one hour before serving.
