Black Bean and Rice Confetti Salad

Submitted by ButterflyVioletta

"This is a super yummy recipe that intrigues your taste buds with a variety of flavors which come together even better the next day. I've tweaked this recipe a bit each time I've made it. Alternatives include swapping orange juice for lime juice or green onions for red."

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 12

ingredients

• 2 (14 1/2 ounce) cans chicken broth
• 1⁄2 cup water
• 1 (1 lb) package long-grain rice (2 cups uncooked)
• 3 bay leaves
• 2 (15 ounce) cans black beans, drained, rinsed
• 2 red bell peppers, diced
• 1 medium red onion, diced
• 1 bunch fresh cilantro, chopped
• 1⁄2 cup olive oil
• 6 tablespoons lime juice
• 3 tablespoons red wine vinegar
• 3 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt

directions

1. Bring chicken broth and water to boil in heavy large saucepan.
2. Add rice and bay leaves.
3. Bring to boil.
4. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
5. Transfer rice to large bowl and fluff with fork. (If you have time, chill cooked rice overnight).
6. Mix in black beans, peppers, red onion, chopped cilantro, oil, lime juice, vinegar, cumin and chili powder.
7. Season salad to taste with salt and pepper.
8. Cover and refrigerate. Serve chilled.

Reviews

[Nancy G.]

Loved it! I used it as a side dish and it worked perfectly. I subbed parsley for the cilantro but otherwise made as posted. I'll be using this quite a bit. Thanks for posting! Made for PAC Spring 2009.

 

[Aunt Kathy]

I wanted something easy that would use up stuff I had on hand. This fit the bill, and is very tasty. I added a handful of corn kernels and one jalapeno (seeds removed, finely chopped). I omitted the salt and didn't miss it at all!

 

[Yankiwi]

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.

 

[Chef Smig52]

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.