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
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
Ingredients 8 Servings
- 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
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.
NUTRITION INFORMATION
(per Serving)
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