Black Bean & Yellow Rice Salad

"Refreshing Caribbean Dish that is quick and easy! Great for lunch or as a side dish to accompany Jerk Chicken. Pair with a fruity and berry filled Australian Shiraz! Enjoy!"
 
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photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper
photo by ncmysteryshopper photo by ncmysteryshopper
Ready In:
30mins
Ingredients:
19
Serves:
4
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ingredients

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directions

  • Heat 2 tablespoons of the oil over moderately low heat in a medium saucepan.
  • Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
  • Stir in garlic, turmeric, cumin, 3/4 teaspoons of the salt, black pepper, and rice.
  • Cook, stirring frequently, for 2 minutes.
  • Add water and bay leaf and bring to a simmer.
  • Cover and reduce heat to low and cook for about 20 minutes, until all the liquid is absorbed and the rice is done.
  • Remove bay leaf.
  • In a large glass or stainless-steel bowl, combine rice, beans, bell peppers, and tomatoes.
  • Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, vinegar, vermouth (if using)and parsley.
  • Toss gently to combine.
  • Serve with lime wedges, if using.

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Reviews

  1. We loved this recipe and found it to be just about perfect. I served with recipe #10467 and recipe #184211 which allowed this to work as a perfect accompaniment. It didn't have heat so it worked well with the pork and the sweetness of the pineapple salsa worked very well with the mild rice and bean flavor (cause you know we were mixing all three together to make them all taste their best). We did squeeze the lime on top for serving and I highly recommend that. This is a great dish we will use again and again for sure.
     
  2. I love the mild spiciness of the rice, and the fresh juiciness of the tomato and peppers. Didn't have any parsley, so I added about 1 tsp. dried parsley flakes with the other spices. Also greatly reduced the salt. I'd like to add this is great at room temperature for my school lunches!!
     
  3. This was a pretty tasty dish, my kids weren't to into it but at 5 and 3 you can't ask for too much. It would be awesome with Tacos or add in some chicken and serve over chips. Thanks for sharing such a great easy recipe.
     
  4. What an easy and tasty dish! My only problem was getting the rice to cook through. I used brown rice and I think I boiled it for about 45 minutes before we were too hungry to wait anymore. It was still slightly underdone, but we liked it just fine that way. I almost forgot to add the oil and vinegar at the end and I definitely don't recommend doing that. I took a bite before I remembered and the rice was just ok, but after adding the vinegar all of the flavors seemed to pop a little more. Thanks for posting!
     
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RECIPE SUBMITTED BY

I live in the beautiful mountains of Western North Carolina on Butler Mountain. I am a mystery shopper for restaurants and retail establishments. I graduated from UNC-Asheville with a BFA in art (photography). I was just recently married in Costa Rica to KC and his 6 year old son, Ty. Our wedding was perfect and I will cherish the memories forever. Leslie, Mama's Kitchen, sassafrasnanc, Mommy Diva and Chef V attended the wedding with their husbands!! Leslie's daughter Sarah was our flower girl and her hubby Wayne was our talented musician! I had the time of my life!!! <embed type="application/x-shockwave-flash" wmode="transparent" src="http://w3.photobucket.com/pbwidget.swf?pbwurl=http://w3.photobucket.com/albums/y53/DUCHESS13/897d027c.pbw" height="360" width="480"> Our family is rounded out with 6 Bengals, 1 Jack Russell Terror named Harley, a ferret named Mason, giant gold fish, a water dragon named Crusoe, a Beautiful Appaloosa/Arabian named Sassy, a stunning Palomino Quarter Horse named Sweet Pea and a gorgeous black Standardbred named Domino! We also have added a Leopard Appaloosa rescue horse to the mix. 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