Black Bean and Basmati Rice Salad

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Click To Enlarge Photo: Ken Chernus

4 cups cooked basmati white rice
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
4 tomatillos, diced
1/2 cup diced red onion
1/2 cup peeled and cubed cucumber
1/3 cup chopped fresh cilantro
1/4 cup chopped fresh mint
One 15-oz can cooked black beans, rinsed and well drained

Orange-jalapeño vinaigrette:
2 tbsp. lemon juice
1 tbsp. orange juice
1 tsp. grated orange zest
2 tbsp. rice vinegar
2 cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. ground coriander
4 tbsp. virgin olive oil
1-2 jalapeño peppers, seeded and minced
1/2 tsp. salt

8 servings

Stir the vinaigrette ingredients together in a small bowl.

In another bowl, mix the cooked rice with the peppers, tomatillos, onion, cucumber, cilantro, and mint. Fold in the vinaigrette. Add more salt, mint, or cilantro if needed. Gently fold in the black beans. Serve at once or refrigerate.

Note: The ingredients can be prepared a day ahead, but the salad is best if it is mixed just before serving.

Recipe by Debora Carl
February 1997
from issue #7

posted in: beans, salad, side dish