Black Bean and Rice Confetti Salad

prep time:: 15 min
total time:: 35 min

Makes 12

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.