Black bean and Rice Salad

Our go to salad for any summer barbecue party, this recipe has a great South-Western feel.  Feel free to add other ingredients like diced tomato, or substitute the black beans for another legume, like lentils.


Black Bean and Rice Salad


1 ½ Cups Dry Black Turtle Beans

1 Cup Basmati Rice

1 Tbsp. Extra Virgin Olive Oil

2 Cups Cooked Corn Niblets

2 Red Peppers, Roasted, Peeled, Seeded and Diced

¼ Cup Chopped Cilantro

¼ Cup Chopped Parsley

6 Green Onions, Chopped




½ Cup Red Wine vinegar

2 Tbsp. Lemon Juice

2 Cloves Garlic, Minced

2 Tbsp. Chili Powder

1 ½ tsp. Salt

1 tsp. Black Pepper

½ Cup Extra Virgin Olive Oil


Cover beans with cold water and soak for several hours or overnight.  Drain and cook beans in fresh water until tender, about 2 hours.  Drain and rinse with cold water.

Cook rice until just done.  Drain, allow to cool slightly, and toss with 1 tbsp. Olive oil.

To make the dressing, combine all ingredients except olive oil in a large bowl.  Whisk in olive oil slowly, taste and adjust seasoning if required.

To finish, combine all ingredients and allow to rest 1-2 hours before serving.


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