Mexican Rice & Black Bean Salad

Name: Mexican Rice & Black Bean Salad Recipe
Yield: 6
Ingredients: 2 1/2 C cooked rice (chilled); 1 15 oz. can black beans drained rinsed; 10 oz package frozen peas; 1/2 C onion (yellow red or 1/4 C green) chopped; 1 jalapeno pepper seeded and chopped; 1/2 tsp salt; 1/2 tsp fresh ground pepper; 2 Tbs. oil; 1 Tbs. cider vinegar; 1 lime juiced (1 1/2 tsp lime juice); 1 Tbs. roasted garlic (jarred minced); 2 Tbs. cilantro finely chopped; 2 Tbs. parsley finely chopped; 1/4 tsp salt; 1/8 tsp black pepper

Number of Servings: 6

Ingredients

2 1/2 C cooked rice (chilled)1 15 oz. can black beans, drained, rinsed10 oz package frozen peas1/2 C onion (yellow, red or 1/4 C green) chopped1 jalapeno pepper seeded and chopped1/2 tsp salt1/2 tsp fresh ground pepper2 Tbs. oil1 Tbs. cider vinegar1 lime, juiced (1 1/2 tsp lime juice)1 Tbs. roasted garlic (jarred, minced)2 Tbs. cilantro, finely chopped2 Tbs. parsley, finely chopped1/4 tsp salt1/8 tsp black pepper

Directions

In a large bowl, mix the cold rice, black beans, peas, onion, jalapeno, salt and pepper. (1st 7 ingredients.)

In a blender or small processor pour in the olive oil. While processing add vinegar, lime juice. Add the garlic. Scraping sides if necessary, mix until smooth. Pour the dressing into a small bowl. Add to it the cilantro & parsley, salt & pepper.

Pour the dressing over the rice mixture. Toss to mix thoroughly. Cover and chill for 4 hours to overnight. (Best overnight.) Garnish servings with sprigs of cilantro and parsley.

Serving Size: 6 to 8 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LUNARAEVNWILDER.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving