Rice and Black Bean Salad Recipe

Rice and Black Bean Salad Recipe

  • 1 cup long-grain rice
  • Grated zest of 1/2 orange
  • 3 tablespoons orange juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 scallions, white and green parts, chopped
  • 2 tablespoons chopped fresh cilantro
  1. To make salad, bring a medium saucepan of lightly salted water to a boil. Add rice and cook (like pasta) until tender, about 16 minutes. Drain in wire sieve, rinse under cold water, and let cool.
  2. In medium bowl, whisk orange zest and 2 tablespoons orange juice, 1 tablespoon vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk in oil. Add cooled rice, black beans, scallions and cilantro, and mix. Let stand and room temperature for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before serving, or rice will be hard.)
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