Summer Salad Series, part 2

CUBAN BEANS AND RICE SALAD
From Sunset 8/03, Linda Lum, Steilacoom, WA, Makes 6 cups, about 4 main-dish servings
2 Tbs lemon juice
2 Tbs olive oil
1 Tbs balsamic vinegar
1 tsp gound cumin
1 tsp salt
¼ tsp pepper
3 c cooked long-grain white rice, cooled
1 can (15oz) black beans, drained and rinsed
8 oz firm-ripe tomatoes, rinsed, cored, seeded, and chopped
2 Tbs chopped fresh parsley
2 Tbs chopped fresh cilantro
1 firm-ripe avocado (about 9oz)
In a large bowl, mix lemon juice, olive oil, vinegar, cumin, salt and pepper. Stir in rice, beans, tomatoes, parsley, and cilantro. Pit, peel, and dice avocado. Gently stir into salad. Serve immediately or chill up to 4 hours.
Per serving: 364 cal., 37% (135cal)from fat, 8.6g prot., 15 g fat (2.2g sat); 50 g carb (5.2 g fiber); 768 mg sodium