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Rice Salad with Cilantro Vinaigrette

Name: Rice Salad with Cilantro Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 4-6 servings.
Cuisine: North America, Mexican
Ingredients: 2 cups cooked long grain rice; 1 can (15 ounces) black beans, rinsed and drained; 1/2 cup diced sweet red pepper; 1/2 cup diced sweet yellow pepper; 4-1/2 teaspoons minced fresh cilantro; 3 tablespoons olive oil; 2 tablespoons cider or white wine vinegar; 2 tablespoons water; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 teaspoon pepper

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Test Kitchen Approved

Total Time

Prep/Total Time: 15 min.

Makes

4-6 servings

I grow all my own herbs, including fresh cilantro. In fact, I first tried this recipe because it had cilantro in it. It's a delicious and colorful salad.—Michele Montgomery, Lethbridge, Alberta

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Ingredients

2 cups cooked long grain rice
1 can (15 ounces) black beans, rinsed and drained
1/2 cup diced sweet red pepper
1/2 cup diced sweet yellow pepper
4-1/2 teaspoons minced fresh cilantro
3 tablespoons olive oil
2 tablespoons cider or white wine vinegar
2 tablespoons water
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

In a bowl, combine rice, beans, peppers and cilantro. Combine the remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over rice mixture and toss to coat. Refrigerate until serving.

Rice Salad with Cilantro Vinaigrette

Ingredients

Directions

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