Citrus Black Bean and Rice Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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 peel |
Directions:
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.
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