Mexican Rice & Black Bean Salad
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
This salad is best marinated for 4 hours to overnight.
This recipe is a good way to use up left over rice from Mexican dinners or Chinese take-out.
Rice blends that include some wild rice are also great.
Also, since this salad uses raw onion, I like to soak my onion in cold water for at least 10 min before adding to the dish. Helps cut the acid a bit.
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.