EASY CUBAN SALAD
This refreshing salad relies on a few ingredients and the addition of a brightly flavored citrus dressing.
Provided by Bibi
Time 15m
Yield 8
Number Of Ingredients 12
Steps:
- Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
- Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
- Serve dressed, tossed salads on individual salad plates.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 7.7 g, Fat 17.9 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 299.9 mg, Sugar 2.7 g
CUBANO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, lemon juice, garlic, 1/2 teaspoon salt and pepper to taste in a medium bowl. Whisk in the olive oil.
- Combine the radishes, tomatoes, lettuce and onions in a large bowl and toss with just enough dressing to coat. Top with the avocado.
CUBAN SALAD
Cuban salads typically are refreshing, yet uncomplicated, and they're always a nice addition to what often can be a heavy Cuban meal. Served with a loaf of crusty Cuban bread isn't a bad idea either!
Provided by lutzflcat
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
- Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
- Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.
Nutrition Facts : Calories 536.1 calories, Carbohydrate 33.8 g, Fat 43.7 g, Fiber 16.1 g, Protein 8.9 g, SaturatedFat 6.2 g, Sodium 384.7 mg, Sugar 8.9 g
KICKED-UP CUBAN SALAD
Steps:
- For the salad: Add the avocado, lettuce, red onion, jalapeno and pineapple to a large bowl.
- For the dressing: Whisk together the olive oil, lemon juice, honey, cumin, cayenne and salt in a small bowl. Pour some of the dressing over the salad and toss, adding more if desired. Reserve any extra dressing for later use.
CUBAN GREEN SALAD WITH AVOCADOS
From Chow recipes A green salad with black beans, caramelized onions, avocados, and lime vinaigrette.a great side salad for anything from roasted chicken to grilled fish.
Provided by Boo Chef in West Te
Categories Cuban
Time 30m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/4 cup of the canola oil in a large frying pan over medium heat. When oil shimmers, add onions and cook, stirring occasionally, until golden brown and soft, about 10 minutes.
- Add 1/3 cup of the sherry vinegar, and scrape up any browned bits that have adhered to the bottom of the pan. Remove from heat and allow to cool.
- Meanwhile, make the vinaigrette. Combine remaining 1/3 cup sherry vinegar and lime juice in a medium nonreactive bowl, and season with salt and freshly ground black pepper. While constantly whisking, pour in remaining 1/4 cup canola oil and olive oil in a slow, thin stream until dressing is well combined; set aside.
- To serve, combine cooled onions, tomatoes, avocados, lettuces, and black beans in a large bowl and toss. Add 3/4 of the vinaigrette and toss until greens are well coated. Taste, add more vinaigrette as desired, and season with salt and freshly ground black pepper.
Nutrition Facts : Calories 471.6, Fat 42.5, SaturatedFat 5.1, Sodium 19.8, Carbohydrate 22.8, Fiber 11.8, Sugar 4.9, Protein 6.2
CUBAN BLACK BEAN SALAD
Make and share this Cuban Black Bean Salad recipe from Food.com.
Provided by Vicki in AZ
Categories Black Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss together beans, yellow and red peppers, celery, onion and parsley.
- Whisk together lemon juice, olive oil, garlic& cumin and toss into bean mixture.
CUBAN BLACKBEAN SALAD
refreshing bean salad
Provided by yoonsy
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Mix together beans, all the peppers, celery, red onion , coriander and parsley in a large bowl
- Whisk together lemon juice, olive oil, garlic & cumin and toss into bean mixture.
- Add salt and freshly ground black pepper to taste.
- Mix well.
- Place in refridgerator for approx 15 mins before serving so the tastes settles into the vegetables.
CUBAN BEAN SALAD
Caribbean flavors update three-bean salad in this zesty dish made with black, pinto and garbanzo beans and a cumin, jalapeño and cilantro vinaigrette.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield Makes 8 cups.
Number Of Ingredients 15
Steps:
- Mix oil, cilantro, lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended.
- Add remaining ingredients; mix lightly. Cover. Refrigerate 2 hours or overnight. Stir gently just before serving.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 6 g
CUBAN CHICKEN SALAD
This Cuban Chicken Salad is made with roasted red peppers and cilantro. Serve on crispy beds of fried, grated green plantains called Aranitas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Place the chicken in a medium saucepan, and cover with cold salted water. Place the pan over high heat, and bring the water to a boil. Reduce heat to medium; simmer until chicken turns opaque, about 8 minutes. Remove the chicken from the water; set aside until cool enough to handle. Cut into 1/8-inch dice, and set aside in a large bowl.
- Place the potatoes in a saucepan; cover with cold salted water. Place pan over high heat, and bring water to a boil. Reduce the heat to medium, and simmer potatoes until fork tender, about 10 minutes. Remove potatoes from water; set aside to cool. Peel, cut into fine dice, and add to the chicken.
- Add the diced red pepper, eggs, onion, peas, and cilantro to the chicken mixture. Season with salt and pepper. Add the mayonnaise, and mix until combined.
- Place about 1 tablespoon salad on top of each aranita. Garnish with julienned red peppers and cilantro leaves, and serve.
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