Black Bean and Rice Salad
This is the other recipe I wanted to share in honor of our dear friend Carol. Alongside the balsamic berry sauce I posted earlier, this black bean and rice salad was one of the sides she served at a summer gathering years ago. I’m fairly certain it came from a magazine and the copy of the recipe she gave me still has her handwritten notes. It’s from the early ’90s, and you can tell it’s been loved.
Carol was a gifted food stylist — everything she made tasted fantastic and looked effortless. She had a knack for beautiful presentation and relaxed confidence in the kitchen. This salad is a great example of her style: simple, colorful and flavorful.
The salad has a pleasant Southwestern influence from cumin, chili powder and fresh cilantro. It yields a generous amount, making it ideal for potlucks, picnics or family gatherings. Carol sometimes added canned mandarin oranges for brightness; I like to fold in diced avocado just before serving. It was a favorite side at our Fourth of July dinner and is great whenever you want a bright, hearty salad.
Thanks, Carol — this one’s for you.
Black Bean and Rice Salad
Black Bean and Rice Salad
Makes about 12 servings
Ingredients
- 2 (14½-ounce) cans chicken broth, or 29 ounces homemade broth
- ½ cup water
- 1 lb long-grain rice
- 2 bay leaves
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 medium red onion, diced
- 1 bunch fresh cilantro, chopped (about 1 cup)
- ½ cup olive oil
- 3 tablespoons orange juice
- 2 tablespoons red wine vinegar
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- Canned mandarin oranges, drained
- Optional: diced avocado and extra cilantro sprigs for garnish
Instructions
- In a heavy large saucepan, bring the chicken broth, water and 1 teaspoon salt to a boil. Add the rice and bay leaves, cover, reduce the heat and simmer about 20 minutes, until the rice is tender and liquid is absorbed.
- Remove the bay leaves and transfer the rice to a large mixing bowl; fluff with a fork and let cool slightly.
- Add the black beans, diced bell peppers, red onion, chopped cilantro, olive oil, orange juice, red wine vinegar, cumin and chili powder. Mix gently but thoroughly. Season with salt and freshly ground black pepper to taste.
- Chill the salad for several hours to let the flavors meld. When ready to serve, bring it to room temperature if desired. Adjust seasoning, and transfer to a serving dish. Garnish with mandarin orange sections, diced avocado and cilantro sprigs just before serving.
Notes
- To soften the sharpness of raw red onion, soak the diced onion in a little vinegar for 15 minutes, then rinse and drain before adding to the salad.
- If using avocado, add it right before serving to prevent browning.