Black Bean and Rice Salad

Source: Laura Ritchey

Servings: 8-10

From The Big Book of Potluck


  • 1/2 C olive oil
  • 3 T orange juice
  • 2 T red wine vinegar
  • 1 garlic clove
  • 1/2 t ground cumin
  • 1 t chili powder
  • 2 to 3 drops of Tabasco sauce
  • 3/4 t salt
  • Freshly ground pepper
  • 3 C cooked long-grain white rice (1 C raw)
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 C chopped red bell pepper
  • 1/2 C chopped green pepper
  • 1/2 C chopped green onion, including some tender green tops
  • 1/4 C chopped fresh cilantro or parsley


  • In a medium bowl, whisk together oil, orange juice, vinegar, garlic, cumin, chili powder, Tabasco, salt, and pepper to taste.
  • In a large bowl, combine rice, beans, bell peppers, green onions, and cilantro. Toss lightly with about half of the dressing to coat, cover, and refrigerate. Add more dressing just before serving, as needed. Serve cold or at room temperature.

Black Bean and Rice Salad

Course: Salad, Side Dish

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