From the Pantry Butler kitchen
Caribbean Bean Salad
A refreshing and delicious salad that includes tomatoes, oranges, beans, onions, and lettuce. USDA MyPlate Kitchen — Cooking Demo II — Food and Health Communications, Inc. (public domain), via myplate.food
Ingredients
- 4 cups romaine lettuce, chopped
- 1/4 cup red onion, chopped
- 1 cup canned black beans, low-sodium — drained and rinsed
- 1 orange, peeled and diced
- 1 tomato, diced
- 1 tablespoon olive oil — or cooking oil of choice
- 3 tablespoons red wine vinegar
- 1 teaspoon oregano
- black pepper — to taste, optional
Method
- Wash hands with soap and water.
- Toss all ingredients together in large salad bowl.
- Serve immediately or refrigerate up to one hour.
Save this to your own cookbook
The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.
Save this recipe →