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Rice and Black Bean Salad

"Rice and black beans are tossed in a citrus vinaigrette with fresh cilantro and chopped scallions for a quick and easy salad."
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Ingredients

25 m servings
Original recipe yields 6 servings

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Directions

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  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 2 tablespoons 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 and room temperature for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before serving, or rice will be hard.)

Footnotes

  • Nutritional Information per Serving:
  • Calories: 350; Fat: 8g; Saturated Fat: 1.5g; Cholesterol: 75mg; Sodium: 640mg; Carbohydrates: 38g; Protein: 30g; Fiber: 4

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A great salad with lots of flavor!