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Citrus Black Bean and Rice Salad

 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.
8-10 ServingsPrep: 20 min. Cook: 20 min. + chilling

Ingredients

  • MARINATED BEANS:
  • 1/3 cup 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 olive oil
  • 1 cup chicken broth
  • 1/2 cup orange juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

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Citrus Black Bean and Rice Salad (continued)

Ingredients (continued)

  • 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.
Nutritional Facts: 1 serving (3/4 cup) equals 217 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 330 mg sodium, 29 g carbohydrate, 3 g fiber, 5 g protein.