Wednesday, June 22, 2011

Rice & Black Bean Salad

 I love all the vegetables and flavors in this salad.  It's light but filling.  This is a wonderful side salad that would compliment any grilled meat.  
Serves 6-8 people.

Lime Vinaigrette
1/3 cup fresh lime juice (about 4 limes)
1 tsp. Dijon mustard
2 garlic cloves, minced
1 Tbsp. fresh herbs, such as oregano, Italian parsley, chives, or a combination
3/4 cup olive oil
3/4 tsp. kosher salt
fresh ground black pepper

 In a small bowl, whisk together the lime juice and mustard.  Add the garlic and herbs, and whisk in the olive oil.  Season with salt and pepper.  Use immediately or refrigerate, covered for up to 3-4 days.

Rice & Black Bean Salad
2 cups canned black beans, drained
2 cups cooked long-grain white rice
Kernels from 2 ears of cooked fresh corn
1 cup Lime Vinaigrette
2 tsp. ground cumin
1/2 tsp. cayenne
3 Tbsp. minced cilantro leaves
1 red onion, diced
2 small zucchini, diced
1 red bell pepper, diced
1 gold or orange bell pepper, diced
1 poblano chile, diced
kosher salt
fresh ground black pepper

Let the cooked rice and corn cool to room temperature.  Put the beans, rice and corn in a large bowl and toss together lightly.  Make the dressing:  In a small bowl, combine the vinaigrette, cumin, cayenne and half the cilantro.  Spoon half of the dressing over the rice mixture and toss lightly.
Put the onion, zucchini, bell peppers, and poblano in a medium bowl, pour the rest of the dressing over and toss.  Let both the rice mixture and the onion mixture rest for 30 min.  
Add the onion mixture to the rice mixture.  Toss together lightly and season with salt and pepper.  Sprinkle the rest of the cilantro over the salad and serve immediately.  The salad can be refrigerated, covered, for up to 3 days; bring back to room temperature before serving.  Enjoy!

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