Black Bean, Rice, and Cilantro Salad
Black Bean, Rice, and Cilantro Salad is a recipe I first called Jeanne’s Wedding Salad in honor of the wedding of a good friend! Use Salad Recipes to find more recipes like this one.
This Black Bean, Rice, and Cilantro Salad is a favorite salad recipe I created about 15 years ago when my friends Jeanne Zeigler and Kip Greene got married. In those days I called it Jeanne’s Wedding Salad and it was a big hit with clients at Lake Powell, back when I was catering houseboat trips.
This isn’t a quick recipe and it’s not low in carbs, but it’s ultra delicious, and I still have friends who request it for parties. When I decided to post it on the blog, I made the salad lower on the glycemic index by adding a bit more veggies and using Uncle Ben’s Converted rice, which is the lowest glycemic index type of white rice.
I’m picking cilantro as my favorite herb for Weekend Herb Blogging #52, but it was in December of 2005 that I officially declared cilantro as my very favorite herb. Now, forty-three more weekends have gone by and cilantro is still my favorite, and for the one year anniversary of Weekend Herb Blogging, it seemed like a new recipe was in order.
In fact I can only think of two bad things about cilantro. (1) I can’t seem to grow it at all in my garden, which means I don’t get to use it as often as other herbs. (2) It doesn’t keep all that well in the refrigerator. Both of those are obstacles to cilantro consumption which can be easily overcome, as I’ve proven with a lot of cilantro-loving recipes.
Black Bean, Rice, and Cilantro Salad
Black Bean, Rice, and Cilantro Salad is a recipe I created for the wedding of my friend Jeanne.
- 2 cups Uncle Ben’s Converted Rice or Basmati Rice (see notes)
- 1 T fresh lemon juice
- 4 C chicken stock or canned chicken broth
- 1 can black beans, rinsed and drained well (or use 2 cups cooked beans)
- 2 red peppers, chopped in 1/2 inch pieces
- 1 green pepper, chopped in 1/2 inch pieces
- 1 yellow pepper, chopped in 1/2 inch pieces (Use any combination of colors you prefer for the peppers)
- 1/2 cup chopped green onions (scallions)
- 1 cup finely chopped cilantro (or more!)
- 1/3 cup peanut oil or vegetable oil (not olive oil)
- 1/3 cup fresh lime juice
- 1 T red wine vinegar
- 1 T ground cumin
- 1 T Worcestershire sauce
- 1 T Spike seasoning (or use any all-purpose seasoning blend)
- 1 tsp. chile powder
- 1/2 tsp. coarse ground black pepper
- Put canned beans in a colander and rinse well until no foam remains. Let beans drain well while you cook the rice, chop ingredients and prepare dressing. (If they still seem wet, blot dry with paper towel.)
- In heavy pan with a tight-fitting lid, bring chicken stock and lemon juice to a boil, stir in rice, bring back to a boil, then cover and cook on very low heat for 25 minutes without lifting lid. After 25 minutes, check to see if all water is absorbed. As soon as the bottom of the pan doesn’t have any stock remaining when you stir the rice, turn off heat and let rice sit about 10 minutes. Then remove lid and let rice come to room temperature before proceeding with recipe. (It can be cooled in refrigerator if you’re in a hurry.)
- Mix dressing ingredients.
- Chop peppers, green onions, and cilantro while rice cools.
- When the rice is at room temperature, combine all ingredients and chill 1-2 hours before serving.
- This salad will keep fairly well in the refrigerator for a day or two, but it probably won’t last that long.
I would use Uncle Ben’s Converted Rice for this recipe, which is the lowest-glycemic variety of white rice. (affiliate link)
Recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Black Bean, Rice, and Cilantro Salad is too high in carb for low-carb diet plans, but it’s a fairly low-glycemic dish for low-glycemic diets and will work for phase two of three of the South Beach Diet.
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