Black-Bean and Yellow-Rice Salad

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READY IN: 50mins
Recipe by Manami

A nice combination and nice-for-a-change side dish. It is very easy! I tried it for the first time with Lazaro, a friend who is into vegetarian dieting. Then we prepared it and it has become a much wanted dish from all! F&W Magazine. I used vegetable broth instead of water.

Ingredients Nutrition


  1. In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat.
  2. Add the onion & peppers; cook, stirring occasionally, until translucent, about 7 minutes.
  3. Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, the black pepper, oregano and rice.
  4. Cook, stirring frequently, for 2 minutes.
  5. Add the water or broth and bay leaf; bring to a simmer.
  6. Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes.
  7. Remove the bay leaf.
  8. In a large glass or stainless-steel bowl, combine the rice, beans, bell pepper, and tomatoes.
  9. Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar, and parsley.
  10. Toss gently to combine.
  11. Serve with lime wedges, if using.

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