Rice and Black Bean Salad

Name: Rice and Black Bean Salad
Total time: 1500 s
Yield: 4 servings
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

Pork

10Ingredients

230Calories

25Minutes

Description

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

Ingredients

servings:

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)

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Directions

1To 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.
2In 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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