Caribbean Bean Salad

Name: Caribbean Bean Salad
Yield: 4 servings
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)

Source: Cooking Demo II Food and Health Communications, Inc.

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

A refreshing and delicious salad that includes tomatoes, oranges, beans, onions, and lettuce.

Makes

4 servings

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)

Directions

Wash hands with soap and water.
Toss all ingredients together in large salad bowl.
Serve immediately or refrigerate up to one hour.

Notes

Learn more about: Lettuce Onions Oranges Tomatoes Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.