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Herbed Rice and Spicy Black Bean Salad
SUBMITTED BY:
Kelly Belli
PHOTO BY:
Cheesecakemama
"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."
RECIPE RATING:
Read Reviews
(16)
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PREP TIME
45 Min
READY IN
55 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
2 cups cold, cooked white rice
1 (14 ounce) can black beans, rinsed and drained
2 celery stalks, finely chopped
1 (4 ounce) can chopped black olives
3 green onions, chopped
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
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DIRECTIONS
Make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl.
Gently mix together the rice, black beans, celery, olives, and green onions in a large bowl. Season the rice mixture with 1 teaspoon of the seasoning.
Make a dressing by whisking the vinegar and olive oil with the seasoning; allow to rest for 10 minutes. Pour the dressing over the rice mixture; stir to combine.
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REVIEWS
Reviewed on Dec. 24, 2007 by Kelly
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Kelly
Dec. 24, 2007
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.
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4 users found this review helpful
Used the recipe as written and it was wonderful. Very fresh tasting. I think using the fresh...
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Reviewed on Oct. 26, 2007 by macman
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macman
Oct. 26, 2007
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.
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4 users found this review helpful
recipe was great. i made one slight change in it, istead of the heat from the cayenne, i...
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Reviewed on May 15, 2008 by
P.Smith
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P.Smith
May 15, 2008
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!
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2 users found this review helpful
This is a very tasty and unique salad, and has a nice color with the white rice, black beans...
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Reviewed on Mar. 7, 2008 by morgan
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morgan
Mar. 7, 2008
I made this with brown rice instead and added in som steamed broccoli..My Husband and I loved it
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2 users found this review helpful
I made this with brown rice instead and added in som steamed broccoli..My Husband and I loved it
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Reviewed on Aug. 27, 2008 by Bagmeister
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Bagmeister
Aug. 27, 2008
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).
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1 user found this review helpful
Did not have fresh thyme or cilantro, so used dried (1 tsp ea). mixed the dressing, waited 10...
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Reviewed on Apr. 6, 2008 by
Cheesecakemama
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Cheesecakemama
Apr. 6, 2008
I made this with some leftover jasmine rice. This is very tasty and different. I am going to use it in some wraps also. I did not have fresh spices only on the cilantro. I will make with all fresh next time just to see if there is a difference. But I love the taste, thanks for something different.
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1 user found this review helpful
I made this with some leftover jasmine rice. This is very tasty and different. I am going to...
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Reviewed on Oct. 3, 2008 by
Valerie
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Valerie
Oct. 3, 2008
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.
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0 users found this review helpful
I took a 1/2 day off of work and made this and the Tilapia with Mango Salsa. It is absolutely...
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Reviewed on Aug. 27, 2008 by AMT175
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AMT175
Aug. 27, 2008
Okay, this was excellent. Followed the recipe as written except to omit olives (a few in our group don't care for them)and cut back a bit on the cayenne; everyone loved this salad. And, it's really good the next day, too - - - just put it in the microwave for about 20 or 30 seconds to warm slightly and take the chill off. I ate for breakfast as I couldn't wait for lunch!
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0 users found this review helpful
Okay, this was excellent. Followed the recipe as written except to omit olives (a few in our...
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Reviewed on Jun. 30, 2008 by KTJO19
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KTJO19
Jun. 30, 2008
My husband loved this salad. It definitely has a kick to it! I didn't love this at first, but after a few bites it grew on me and I ended up really enjoying it! It's something different!
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0 users found this review helpful
My husband loved this salad. It definitely has a kick to it! I didn't love this at first,...
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Reviewed on Jun. 17, 2008 by
mkw101
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mkw101
Jun. 17, 2008
Only make as much as is needed because as leftovers it's not nearly as good.