Citrus Black Bean and Rice Salad
Home-Style Soups, Salad and Sandwiches Cookbook
I developed this salad from a couple of other recipes that weren't quite tangy enough for my family. The citrus flavor is a nice change of pace from most bean salads.
SERVINGS: 8-10
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 20 min. Cook: 20 min. + chilling
Ingredients:
- MARINATED BEANS:
- 1/3 cup olive or vegetable oil
- 2 to 3 garlic cloves, minced
- 2 tablespoons lime juice
- 2 tablespoons minced fresh parsley or cilantro
- 4 teaspoons brown mustard
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon hot pepper sauce
- 1 can (15 ounces) black beans, rinsed and drained
- VEGETABLE COMBO:
- 2 medium tomatoes, diced
- 1 small sweet red pepper, julienned
- 1/2 cup sliced celery
- 1/2 cup sliced green onions
- ORANGE RICE:
- 1-1/4 cups uncooked converted rice
- 1 tablespoon olive or vegetable oil
- 1 cup chicken broth
- 1/2 cup orange juice
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons minced fresh parsley or cilantro
- 1 tablespoon grated orange peel
Directions:
In a bowl, whisk together the first eight ingredients. Add beans; toss to coat. Cover and chill for at least 1 hour. Combine tomatoes, red pepper, celery and onions in another bowl; cover and chill. Meanwhile, in a skillet over high heat, saute rice in oil until golden brown, about 3 minutes. Add broth, juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Place in large bowl; add parsley and orange peel. Cover and chill for at least 30 minutes. When read to serve, combine beans, vegetables and rice. Yield: 8-10 servings.