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 BEAN SALAD
Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines and closely resembles that of other Caribbean nations such as Puerto Rico, Dominican Republic, and Panama of Central America. While various parts of the island were influenced by many different immigrants, the Cuban cuisines developed locally, from the influences and demographics specific to each area. Prep time = cook time. Recipe from www.tasteofcuba.com/courtesy of Kraft Foods and posted for ZWT5.
Provided by kitty.rock
Categories Black Beans
Time 10m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 16
Steps:
- Mix oil, cilantro. lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended.
- Add remaining ingredients; mix lightly.
- Cover and refrigerate 2 hours or overnight.
- Stir gently just before serving.
- NOTE: Salad may be prepared the day ahead. Cover and refrigerate until ready to serve.
- SUBSTITUTE: Lime juice may be substituted for lemon juice if desired.
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.
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
14 BEST CUBAN SIDES (+ EASY DINNER MENU)
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Cuban side in 30 minutes or less!
Nutrition Facts :
CUBAN SALAD
Make and share this Cuban Salad recipe from Food.com.
Provided by Dienia B.
Categories Cuban
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- in blender
- mix garlic seasoning juice vinegar
- slowly add oil.
- for salad
- plate lettuce
- top with tomato slices down center
- radishes on sides of tomatoes
- onions rings on top of tomatoes.
- and avocado slices on outside edge of plate.
- serve dressing on side.
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 AVOCADO, WATERCRESS, AND PINEAPPLE SALAD (ENSALADA DE AGUACATE, BERRO, Y PIñA)
Provided by Maricel Presilla
Categories Salad Side Christmas Lunch Tropical Fruit Pineapple Avocado Watercress Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preparing the Watercress
- Place the watercress in a colander and rinse under cold running water to remove any grit or sand. Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems. Pat dry with paper towels and refrigerate while you prepare the rest of the salad.
- Broiling the Pineapple
- Preheat the broiler. Place the pineapple slices on a baking pan and sprinkle the sugar evenly on top of them. Broil about 4 inches from the heat source, turning once, for 10 minutes on each side, until lightly golden brown. Let cool, then cut into 1-inch cubes. Set aside.
- Preparing the Dressing
- Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning. Set aside.
- Peeling the Avocado
- Cut the avocado(s) lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand or with a paring knife, and cut into 1-inch cubes.
- Assembling the Salad
- Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter.
- Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with the slivers of red onion and serve immediately.
More about "cuban salad food"
20 TRADITIONAL CUBAN APPETIZERS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
5/5 (2)Published 2021-04-06Category Appetizers, Recipe Roundup
- Cuban Sandwich on a Stick Appetizer. This is the perfect easy appetizer for anyone who prefers assembling food to cooking it. All you’ll have to do is gather your ingredients and stick them on skewers layer by layer.
- Cuban Sandwich Dip. This is another excellent option for those who don’t love to cook. Most of your work goes into mixing all the ingredients. The oven does all the actual cooking for you.
- Cuban Lentil Soup. If you’re looking for a dish that’s high in fiber, antioxidants, potassium, and iron, consider Cuban lentil soup. Start with a base of vegetable or low-sodium chicken broth.
- Cuban Ham Roll-Ups. Part of the reason I’m such a fan of Cuban appetizers is because they’re so quick and easy to make. Many of them require little actual cooking, and cleaning up is usually easy, too.
- Cuban Beef Pastries (Pastelitos de Carne) These puffed pastries are the perfect combination of sweet and savory. The pastry and homemade “simple syrup” add just the right amount of sweetness, while the picadillo in the center is warm, hearty, and beefy.
- Deviled Crab Croquettes. This recipe sometimes scares people away when they first see it because of the long ingredients list, but if you look more closely, you’ll see that most of them are seasonings and common veggies.
- Bolitas de Yuca (Cheese Stuffed Fried Yuca Balls) Yuca, also called cassava, is another common ingredient found in Cuban dishes, and these fried yuca balls are super yummy and can be ready in about 20 minutes.
- Guava Cream Cheese Cuban Pastries (Pastelitos de Guayaba y Queso) If you’re looking for something a little sweeter, try these fantastic cream cheese and guava-filled pastries.
- Tostones. Peel and slice a few plantains, fry them in oil, and sprinkle them with sea salt. It doesn’t get much simpler than that. Plus, they taste fantastic.
- Cuban Sliders. This is another recipe that requires minimal cooking, which means it’s one of my favorites. Load up some Hawaiian rolls with ham, Swiss cheese, and dill pickles.
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- Place all ingredients except for cilantro or parsley in a jar or blender and mix. Taste and adjust seasonings. This dressing is bright and sharp, you may wish to add more sugar. Set aside.
- Place all the ingredients in a large bowl. Drizzle with dressing (you may have a bit leftover dressing) and serve. Best if it sits for about an hour.
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- Arrange a layer of lettuce on serving dish, with tomatoes, avocados and onions on top of it. Crumble the Feta cheese and drizzle garlic lime-infused vinaigrette to finish it.
- Make vinaigrette by combining vinegar, lime juice and mashed garlic together and whisking olive oil slowly so that they are well incorporated. Add salt and pepper to taste.
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- To make the dressing combine all of the dressing ingredients except the oil and manchego in a food processor or blender and process until well-combined. With the processor running, slowly pour in the olive oil until smooth. Add in the cheese and pulse a few times. Transfer to a container and refrigerate until ready to use, at least 30 minutes.
- Heat 1″ of oil in a large, high walled, heavy-bottomed skillet over medium heat. Once the oil bubbles, place the plantain pieces in the oil and fry until lightly golden, about 3 minutes per side. Remove the plantains from the pan and place on paper towels to absorb excess oil.
- On a cutting board or other flat surface, flatten the plantains, one at a time, by pressing a plate on top of the plantains. Return to the oil and fry until golden, about 1 minute per side.
- Remove from oil and place on paper towels again to absorb excess oil. Sprinkle the tostones with salt and let cool.
CUBAN PASTA SALAD - OH SWEET BASIL
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Reviews 4Calories 572 per servingTotal Time 40 mins
- You have two options for preparing the pork tenderloin. If you have an instant pot, sprinkle all of the seasonings over the pork.
- Turn the valve to seal and close the lid. Set the time to 10 minutes at high pressure. Allow a natural release and remove the pork.
VEGAN CUBAN CAESAR SALAD WITH PLANTAIN CROUTONS
From asassyspoon.com
5/5 (2)Total Time 55 minsCategory Salad, Side DishCalories 176 per serving
- In a cup, stir together Califia Farms Homestyle Cashew Milk + lime juice and allow to sit for 30 seconds. This makes dairy-free buttermilk.
- In a food processor or blender, add the drained cashews, buttermilk, dijon mustard, nutritional yeast, coconut aminos, garlic, and a pinch of salt + pepper. Pulse until all blended. Taste and adjust salt + pepper, if needed. To thin out, whisk in a teaspoon of water at a time until desired consistency. Set aside.
- Assemble the salad. In a large bowl, add romaine lettuce. Crumble plantains over salad and drizzle with dairy-free caesar dressing. Mix it all together and serve. Enjoy!
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