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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.
  • Total Time
    Prep: 20 min. Cook: 20 min. + chilling
  • Makes
    8-10 servings


  • 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
  • 2 medium tomatoes, diced
  • 1 small sweet red pepper, julienned
  • 1/2 cup sliced celery
  • 1/2 cup sliced green onions
  • 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
  • 2 tablespoons minced fresh parsley or cilantro
  • 1 tablespoon grated orange zest


  • 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 zest.
  • Cover and chill for at least 30 minutes. When read to serve, combine beans, vegetables and rice.
Nutrition Facts
3/4 cup: 217 calories, 9g fat (1g saturated fat), 0 cholesterol, 330mg sodium, 29g carbohydrate (3g sugars, 3g fiber), 5g protein.

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  • ItaliaLVC
    Jul 23, 2013

    Love the flavors. I used regular long-grain rice rather than converted. It came out a bit crunchy at first but I added extra hot water, cooked it a little longer, let it sit overnight and it was fine the next day.

  • nanabanana7
    Apr 22, 2013

    No comment left