Recipe by Kelly Belli
"Delicious fresh herbs and a blend of peppers make this a fresh, light, and healthy dish that can be a side or a main course. My family loves this on warm summer nights."
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chopped fresh basil
chopped fresh thyme
chopped fresh parsley
chopped fresh cilantro
ground black pepper
cold, cooked white rice
1 (14 ounce) can
black beans, rinsed and drained
celery stalks, finely chopped
1 (4 ounce) can
chopped black olives
green onions, chopped
red wine vinegar
extra-virgin olive oil
Used the recipe as written and it was wonderful. Very fresh tasting. I think using the fresh herbs as opposed to dried makes all the difference. We absolutely love this salad.
Did not have fresh thyme or cilantro, so used dried (1 tsp ea). mixed the dressing, waited 10 minutes, then mixed it with the beans, celery and onions. The rice was not cool yet, and I had to take my son to choir, so it sat for 1 1/2 hrs before adding the rice and then serving. I did not like it that night. It was too oily and the red wine vinegar was too strong. I couldn't taste the black beans at all, which I love. I put the remains in the fridge and had some for lunch the next day. It was sooo much better the next day. The oily taste was gone, the vinegar and thyme had time to mellow. The fresh basil and parsley looked a little sad, so I'll probably either put the fresh herbs in just before serving or use dried. And I would definitely add more beans (love black beans). Overall, it was good and so simple (love the idea of a recipe that uses left over rice).
I took a 1/2 day off of work and made this and the Tilapia with Mango Salsa. It is absolutely delcious upon first tasting it. I did not alter the recipe and think the fresh herbs make this recipe. I can't wait to see what hubby thinks about it at dinner tonight.
This is a very tasty and unique salad, and has a
nice color with the white rice, black beans and the
different colors of green with the celery and herbs.
As another reviewer suggested, it does need to sit
a few hours to allow the flavors to meld. I used the
recipe as written other than subbing Chipotle chile
pepper for the Cayenne, and reducing the black
pepper to 1/4 tsp. I also used Basmati white rice.
Five stars and highly recommended!
I made this with brown rice instead and added in som steamed broccoli..My Husband and I loved it
What a great, light alternative to a Mexican "heavy" side! Cool and refreshing - lots of herbs and just the right amount of oil and vinegar. Definitely a winner!
recipe was great. i made one slight change in it, istead of the heat from the cayenne, i made a fresh tomatillo and jalapeno salso to go along with it. recipe still is fantastic without it.
Surprisingly spicy and full of flavor. Good to make the day before. Great alternative to potato salad at picnics.
* Percent Daily Values are based on a 2,000 calorie diet.
Herbed Rice and Spicy Black Bean Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 79
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