Citrus Black Bean and Rice Salad Recipe

Ingredients

• MARINATED BEANS:
• 1/3 cup Crisco® Extra Virgin Olive 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 Crisco® Extra Virgin Olive 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.

Citrus Black Bean and Rice Salad published in Home-Style Soups, Salad and Sandwiches Cookbook , p52