Herbed Rice and Spicy Black Bean Salad Recipe - Allrecipes.com
Herbed Rice and Spicy Black Bean Salad Recipe
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Herbed Rice and Spicy Black Bean Salad
Watch how to make this easy, healthy dish. See more
  • READY IN 55 mins

Herbed Rice and Spicy Black Bean Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    45 mins
  • READY IN

    55 mins

Directions

  1. Make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl.
  2. 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.
  3. 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 More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
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).

 
Oct 03, 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.

 
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!

 
Mar 07, 2008

I made this with brown rice instead and added in som steamed broccoli..My Husband and I loved it

 
Dec 30, 2010

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!

 
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.

 
Oct 04, 2010

Surprisingly spicy and full of flavor. Good to make the day before. Great alternative to potato salad at picnics.

 

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Nutrition

  • Calories
  • 185 kcal
  • 9%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 477 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Kelly Belli
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