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Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 217
  • Fat:
  • 9 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 330 mg
  • Carbohydrate:
  • 29 g
  • Fiber:
  • 3 g
  • Protein:
  • 5 g

Citrus Black Bean and Rice Salad

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

PREP

 20 min.

COOK

 20 min.

TOTAL

 40 min.

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.

Printed from tasteofhome.com Jul 25, 2008

Copyright Reiman Media Group, Inc © 2008