Black Bean and Rice Salad
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4 to 4 servings
Here's a nice salady thing to go with the fajitas. Light and fresh tasting without being, well, girly. Hey - it's Father's Day after all.
- 1 cup uncooked long-grain white rice
- 1 1/2 cups water
- 1 540-mL can black beans , rinsed and drained
- 4 green onions , coarsely chopped
- 1 to 2 medium tomatoes , cut into 1/4-in. dice
- 1 cup cilantro , coarsely chopped
- 1 fresh jalapeno pepper , seeded and chopped (optional)
- 2 tbsp olive oil
- 2 tbsp freshly squeezed lime juice
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- Measure the rice into a bowl and rinse in two or three changes of cold water, until the water runs clear and all the surface starch has been washed off. (Some types of rice will have more surface starch than others. Removing it prevents the rice from getting sticky when it cooks.) Transfer the rice to a medium saucepan and add the 1½ cups (375 mL) water. Bring to a boil, uncovered, over high heat, stir once, then slam the lid on the pot, reduce the heat to low and simmer (without stirring) until the rice is tender and all the water is absorbed – about 15 to 20 minutes, depending on the rice. Gently scoop the rice into a wide dish (like a pie plate) and spread it out so that it cools without clumping together.
- Meanwhile, in a large bowl combine the black beans, green onions, tomatoes, cilantro and jalapeno pepper (if you’re using it). When the rice has cooled to room temperature, add it to the bowl also.
- In a small bowl, whisk together the olive oil, lime juice, salt, cumin and black pepper. Pour over the rice mixture in the bowl and toss until everything is combined.