(Black Bean, Rice, and Cilantro Salad is a recipe I created many years ago for the wedding of my friend Jeanne. Now this recipe has been archived on the site, but I am keeping the printer-friendly recipe here so that people who enjoyed the recipe can still find it.)


  • 2 cups Uncle Ben’s Converted Rice (see notes)
  • 1 T fresh lemon juice
  • 4 C chicken broth (see notes)
  • one 15 oz. can black beans, rinsed and drained well
  • 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 (see notes)
  • 1/3 cup fresh lime juice
  • 1 T red wine vinegar
  • 1 T ground cumin
  • 1 T Worcestershire sauce
  • 1 T Spike seasoning (see notes)
  • 1 tsp. chili powder
  • 1/2 tsp. coarse ground black pepper


  1. Put canned beans in a colander and rinse well until no foam remains.
  2. Let beans drain well while you cook the rice, chop ingredients and prepare dressing. (If beans still seem wet, blot dry with paper towel.)
  3. 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.
  4. 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.)
  5. Mix dressing ingredients.
  6. Chop peppers, green onions, and cilantro while rice cools.
  7. When the rice is at room temperature, combine all ingredients and chill 1-2 hours before serving.
  8. 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 Ben’s Original Converted Rice (affiliate link) for this recipe, which is the lowest-glycemic variety of white rice, but any long-grain white rice will work. You can use two 14.5 oz. cans of chicken broth and a little water to make four cups. If you don’t have Peanut Oil (affiliate link) use any vegetable oil, but not olive oil. Use any all-purpose seasoning blend if you don’t have Spike Seasoning (affiliate link).

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