Citrus Black Bean and Rice Salad Recipe

4 1 1
Citrus Black Bean and Rice Salad Recipe
Citrus Black Bean and Rice Salad Recipe photo by Taste of Home
Publisher Photo

Citrus Black Bean and Rice Salad Recipe

Read Reviews
4 1 1
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 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
  • 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.
Originally published as Citrus Black Bean and Rice Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p52

Nutritional Facts

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

  • 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 peel
  1. 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.
  2. 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.
  3. Cover and chill for at least 30 minutes. When read to serve, combine beans, vegetables and rice. Yield: 8-10 servings.
Originally published as Citrus Black Bean and Rice Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p52

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ItaliaLVC User ID: 7348289 48151
Reviewed 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."

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