Black Bean and Rice Salad Recipe

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Recipes.net Team Published May 26, 2020
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Enjoy the tastes of black beans mixed with rice to make salad.

How To Make Black Bean and Rice Salad

  • 29 oz chicken broth ( or 2 cans)
  • ½ cup water
  • 1 lb. long-grain rice
  • 2 bay leaves
  • 30 oz. black beans (or 2 cans drained, rinsed)
  • 2 red bell peppers (diced)
  • 1 green bell pepper (diced)
  • 1 medium red onion (diced)
  • 1 medium bunch fresh cilantro (chopped)
  • ½ cup olive oil
  • 3 tbsp. orange juice
  • 2 tbsp. red wine vinegar
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • lettuce leaves
  • sprigs fresh cilantro
  1. Bring chicken broth and water to boil in heavy large saucepan.
  2. Add rice and bay leaves. Bring to boil.
  3. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
  4. Transfer rice to large bowl and fluff with fork.
  5. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, orange juice, vinegar, cumin and chili powder.
  6. Season salad to taste with salt and pepper.
  7. Line platter with lettuce leaves.
  8. Mound salad on platter.
  9. Garnish with fresh cilantro sprigs and serve.

How To Make Black Bean and Rice Salad

0 from 0 votes
Preparation Time: 15 mins
Cooking Time: 20 mins
Total Time: 35 mins
Serves:
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Ingredients

  • 29 oz chicken broth or 2 cans
  • ½ cup water
  • 1 lb. long-grain rice
  • 2 bay leaves
  • 30 oz. black beans or 2 cans drained, rinsed
  • 2 red bell peppers diced
  • 1 green bell pepper diced
  • 1 medium red onion diced
  • 1 medium bunch fresh cilantro chopped
  • ½ cup olive oil
  • 3 tbsp. orange juice
  • 2 tbsp. red wine vinegar
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • lettuce leaves
  • sprigs fresh cilantro

Instructions

  1. Bring chicken broth and water to boil in heavy large saucepan.
  2. Add rice and bay leaves. Bring to boil.
  3. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
  4. Transfer rice to large bowl and fluff with fork.
  5. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, orange juice, vinegar, cumin and chili powder.
  6. Season salad to taste with salt and pepper.
  7. Line platter with lettuce leaves.
  8. Mound salad on platter.
  9. Garnish with fresh cilantro sprigs and serve.
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Nutrition

  • Calcium: 95mg
  • Calories: 666kcal
  • Carbohydrates: 102g
  • Fat: 20g
  • Fiber: 15g
  • Iron: 5mg
  • Potassium: 905mg
  • Protein: 20g
  • Saturated Fat: 3g
  • Sodium: 528mg
  • Sugar: 4g
  • Vitamin A: 1626IU
  • Vitamin C: 81mg
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