Black Bean and Rice Salad

Vegetarian, Vegan, Dairy-free, Gluten-free

(Can be prepared 1 day ahead)

  • 2 c. water
  • 2 tsp. Better Than Bouillon “No Chicken Bouillon” or vegetable bouillon
  • 1 c. long-grain rice
  • 1 bay leaf

Bring water to boil, add bouillon and stir. Add rice and return to boil, then simmer, covered, 15-20 minutes until liquid is absorbed.

  • 2 cans of black beans (simmer while rice is cooking to soften and reduce gas, rinse & drain)

Remove pith and seeds from all peppers and chillis

  • 1 yellow bell pepper (diced)
  • 1 red bell pepper (diced)
  • 1 orange bell pepper (diced)
  • 1 serrano chili (finely minced)
  • 1 jalapeno pepper (finely minced)
  • 1 medium sweet onion (diced)
  • 1 bunch of cilantro (chopped)
  • ½ c. olive oil
  • 6 Tbls. orange juice
  • 4 Tbls. red wine vinegar
  • 2 tsp. ground cumin
  • 1 tsp chili powder
  • 1 tsp. salt
  • ¼ tsp. pepper

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