black Bean & Rice Salad

Black Bean & Rice Salad

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

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.

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NUTRITION INFORMATION

(per Serving)

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