Rice and Black Bean Salad

Pork
Rice and Black Bean Salad
0
10
230
25

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

  1. 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.
  2. 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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NutritionView more

230Calories
Sodium30%DV710mg
Fat11%DV7g
Protein16%DV8g
Carbs11%DV33g
Fiber32%DV8g

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.