Name: Black Bean and Rice Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 29 oz or 2 cans chicken broth; ½ cup water; 1 lb. long-grain rice; 2 bay leaves; 30 oz. or 2 cans drained, rinsed black beans; 2 diced red bell peppers; 1 diced green bell pepper; 1 medium diced red onion; 1 medium chopped bunch fresh cilantro; 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

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

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

How To Make Black Bean and Rice Salad

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Prep: 15 mins

Cook: 20 mins

Total: 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

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