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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Caribbean Rice and Black Bean Salad Recipe

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This recipe for Caribbean Rice and Black Bean Salad is from Bridget's Eat to Live, Live to Eat Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. olive oil
1/4 c. cider vinegar
1 tbsp. Dijon mustard
1 tsp. cumin (I use more)
1 tsp. garlic
1 tsp. sugar (optional, I used)
Salt and pepper to taste
Cayenne pepper (optional, I used)
2-1/2 c. long grain rice (1 cup uncooked) room temperature or cold
1 15 oz. can black beans (drained well)
1 10 oz. can corn niblets (you can also use frozen niblets)
1 small yellow pepper, chopped
1 small red pepper, chopped
3 green onions, chopped
Directions:
Directions:
Whisk together the oil, vinegar, Dijon mustard, cumin and garlic until well blended (used Ninja), season with salt and pepper to taste. Add some sugar if too strong.
Combine cold cooked rice, black beans, niblets, peppers and onions.
Add enough dressing to moisten, toss to combine (made a little extra dressing).
Season again with salt and pepper (and cayenne)
Can be made hours ahead, cover and chill. Better if it marinates.
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can cook the dried black beans rather than using the canned, think they're more flavorful.

 

 

 

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