Black Bean and Rice Confetti Salad
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 2 (822.13 g) can chicken broth
- 118.29 ml water
- 453.59 g package long-grain rice (2 cups uncooked)
- 3 bay leaves
- 2 (850.48 g) can black beans, drained, rinsed
- 2 red bell peppers, diced
- 1 medium red onion, diced
- 1 bunch fresh cilantro, chopped
- 118.29 ml olive oil
- 88.74 ml lime juice
- 44.37 ml red wine vinegar
- 14.78 ml ground cumin
- 4.92 ml chili powder
- 4.92 ml salt
directions
- 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. (If you have time, chill cooked rice overnight).
- Mix in black beans, peppers, red onion, chopped cilantro, oil, lime juice, vinegar, cumin and chili powder.
- Season salad to taste with salt and pepper.
- Cover and refrigerate. Serve chilled.
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Reviews
-
I was looking for a new lunch meal which I could make and refrigerate for a few days. Black Bean and Rice Confetti Salad filled the bill. I had to use lemon juice as I had no lime juice and also used basil with no cilantro in the house. I added a few sliced black olives and a cup of corn. It looked great, tasted better and it's nice knowing I don't have to prepare lunch tomorrow or the next day.
-
I tweaked this recipe a bit and my picky wife said "mmm, save this recipe!". I used a cup of left over rice, a can of beans rinsed, added 1 medium tomato, 1 tsp of garlic salt, and 3 fresh julienned basil leaves, I didn't have any cumin so I substituted with poultry seasoning. Great way to use leftovers.
RECIPE SUBMITTED BY
ButterflyVioletta
Stanley