An easy side salad for the summer. Serve with Cuban Pork Tenderloin.


  • 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)


  1. 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.
  2. 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.)
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