Black Bean Rice Salad Recipe

This colorful and flavorful side dish features the south of the border flavors of cilantro, cumin, and chili powder. For an eye-catching presentation, serve in red bell pepper halves.
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Servings:
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Ingredients
  • 1 can (14 1/2 ounces) chicken broth
  • 1/4 cup water
  • 1 cup long grain rice
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 medium red onion, chopped
  • Dressing:
  • 3 tablespoons olive oil
  • 3 tablespoons orange juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons McCormick® Cilantro Leaves
  • 1 1/2 teaspoons McCormick® Cumin, Ground
  • 1 teaspoon McCormick® California Style Garlic Salt with Parsley
  • 1/2 teaspoon McCormick® Chili Powder
Directions
PREP
10 mins
COOK
25 mins
1. Bring chicken broth and water to boil in 2-quart saucepan. Add rice. Reduce heat to low; cover and simmer 20 minutes or until rice is tender. Spoon rice into large bowl; cool slightly.

2. Add beans, red and green bell peppers and onion to rice. Mix dressing ingredients in small bowl. Pour over rice mixture; toss gently. Cover.

3. Refrigerate at least 4 hours to allow flavors to blend.
Similar Recipes
Black Bean and Corn Salad or Salsa
Dijon mustard
canned black beans
canned chopped tomatoes
cumin
DRESSING
Bean and Corn Salad
balsamic vinegar
black beans
fresh cilantro
fresh corn kernels
kosher salt
Nutrition (per serving)
Calories: 196 Calories
Fat: 6 Grams
Protein: 5 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 29 Grams
Sodium: 481 Milligrams
Fiber: 4 Grams

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