Rice and Black Bean Salad
Pork
Description
An easy side salad for the summer. Serve with Cuban Pork Tenderloin.
Ingredients
- 1 cup rice (long-grain)
- 1/2 zest (orange, grated)
- 3 tablespoons orange juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (freshly ground)
- 2 tablespoons extra-virgin olive oil
- 15 ounces black beans (drained and rinsed)
- 2 scallions (white and green parts, chopped)
- 2 tablespoons cilantro (chopped)
Directions
- To make salad, bring a medium saucepan of lightly salted water to a boil. Add rice and cook (like pasta) until tender, about 16 minutes. Drain in wire sieve, rinse under cold water, and let cool.
- In medium bowl, whisk orange zest and orange juice, 1 tablespoon vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk in oil. Add cooled rice, black beans, scallions and cilantro, and mix. Let stand at room temperature for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before serving, or rice will be hard.)
NutritionView more
PER SERVING *
| Calories230Calories from Fat60 |
| % DAILY VALUE* |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium710mg30% |
| Potassium390mg11% |
| Protein8g16% |
| Calories from Fat60 |
| % DAILY VALUE* |
| Total Carbohydrate33g11% |
| Dietary Fiber8g32% |
| Sugars1g2% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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