Black Bean & Rice Salad

Name: Black Bean & Rice Salad
Prep time: 10 min
Cook time: 25 min
Yield: 8
Cuisine: Mexican,
Ingredients: 1 can (14 1/2 ounces) chicken broth; 1/4 cup water; 1 cup long grain rice; 1 can (15 ounces) black beans, drained and rinsed; 1 red bell pepper, chopped; 1/2 green bell pepper, chopped; 1/2 medium red onion, chopped; 3 tbsps olive oil; 3 tbsps orange juice; 1 tbsp red wine vinegar; 2 tsps McCormick® Cilantro Leaves; 1 1/2 tsps McCormick® Cumin, Ground; 1 tsp McCormick® California Style Garlic Salt with Parsley; 1/2 tsp McCormick® Chili Powder

This colorful and flavorful side dish features the south of the border flavors of cilantro, cumin, and chili powder. For an eye-catching presentation, serve in red bell pepper halves.

10m

PREP TIME

25m

COOK TIME

196

CALORIES

14

INGREDIENTS

Servings: 8

Ingredients

Black Bean & Rice Salad
1 can (14 1/2 ounces) chicken broth
1/4 cup water
1 cup long grain rice
1 can (15 ounces) black beans, drained and rinsed
1 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 medium red onion, chopped
Cumin Dressing
3 tablespoons olive oil
3 tablespoons orange juice
1 tablespoon red wine vinegar
2 teaspoons McCormick® Cilantro Leaves
1 1/2 teaspoons McCormick® Ground Cumin
1 teaspoon McCormick® California Style Garlic Salt with Parsley
1/2 teaspoon McCormick® Chili Powder

KEY PRODUCTS

INSTRUCTIONS

1 For the Salad, bring chicken broth and water to boil in 2-quart saucepan. Add rice. Reduce heat to low; cover and simmer 20 minutes or until rice is tender. Spoon rice into large bowl; cool slightly. Add beans, red and green bell peppers and onion to rice.
2 For the Dressing, mix all ingredients in small bowl. Pour over rice mixture; toss gently. Cover.
3 Refrigerate at least 4 hours to allow flavors to blend.