Black Bean and Rice Confetti Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is a super yummy recipe that intrigues your taste buds with a variety of flavors which come together even better the next day. I've tweaked this recipe a bit each time I've made it. Alternatives include swapping orange juice for lime juice or green onions for red. Ingredients:
2 (14 1/2 ounce) cans chicken broth |
1/2 cup water |
1 (1 lb) package long-grain rice (2 cups uncooked) |
3 bay leaves |
2 (15 ounce) cans black beans, drained, rinsed |
2 red bell peppers, diced |
1 medium red onion, diced |
1 bunch fresh cilantro, chopped |
1/2 cup olive oil |
6 tablespoons lime juice |
3 tablespoons red wine vinegar |
3 teaspoons ground cumin |
1 teaspoon chili powder |
1 teaspoon salt |
Directions:
1. Bring chicken broth and water to boil in heavy large saucepan.
2. Add rice and bay leaves.
3. Bring to boil.
4. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
5. Transfer rice to large bowl and fluff with fork. (If you have time, chill cooked rice overnight).
6. Mix in black beans, peppers, red onion, chopped cilantro, oil, lime juice, vinegar, cumin and chili powder.
7. Season salad to taste with salt and pepper.
8. Cover and refrigerate. Serve chilled.
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