Citrus Black Bean and Rice Salad

Name: Citrus Black Bean and Rice Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8-10 servings.
Cuisine: Mexican Recipes, Mexican Salad Recipes
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; 2 tablespoons minced fresh parsley or cilantro; 1 tablespoon grated orange zest

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.

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
2 tablespoons minced fresh parsley or cilantro
1 tablespoon grated orange zest

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 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.

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

Reviews

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Average Rating:

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.