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Nutrition Facts
Serving Size 1 (220g) Recipe makes 12 servings The following items or measurements are not included below: red wine vinegar
Calories 337
Calories from Fat 92		(27%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 6.9g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 432mg		18%
Potassium 448mg		12%
Total Carbohydrate 50.5g		16%
	Dietary Fiber 7.4g	29%
	Sugars 1.7g
Protein 10.9g		21%
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PAC ~ Spring 2009

Lvs2Cook

Black Bean and Rice Confetti Salad

Recipe #320272 | 35 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: ButterflyVioletta
Aug 18, 2008

This is a super yummy recipe that intrigues your taste buds with a variety of flavors which come together even better the next day. I've tweaked this recipe a bit each time I've made it. Alternatives include swapping orange juice for lime juice or green onions for red.

SERVES 12 (change servings and units)

Ingredients

2 (14 1/2 ounce) cans chicken broth
1/2 cup water
1 (1 lb) package long-grain rice (2 cups uncooked)
3 bay leaves
2 (15 ounce) cans black beans, drained, rinsed
2 red bell peppers, diced
1 medium red onion, diced
1 bunch fresh cilantro, chopped
1/2 cup olive oil
6 tablespoons lime juice
3 tablespoons red wine vinegar
3 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon salt

Directions

1
Bring chicken broth and water to boil in heavy large saucepan.
2
Add rice and bay leaves.
3
Bring to boil.
4
Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
5
Transfer rice to large bowl and fluff with fork. (If you have time, chill cooked rice overnight).
6
Mix in black beans, peppers, red onion, chopped cilantro, oil, lime juice, vinegar, cumin and chili powder.
7
Season salad to taste with salt and pepper.
8
Cover and refrigerate. Serve chilled.

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Course > Salads
Main Ingredient > Beans > Black Beans
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: Lvs2Cook

On Apr 15, 2009

Loved it! I used it as a side dish and it worked perfectly. I subbed parsley for the cilantro but otherwise made as posted. I'll be using this quite a bit. Thanks for posting! Made for PAC Spring 2009.

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From: Aunt Kathy

On Apr 7, 2009

I wanted something easy that would use up stuff I had on hand. This fit the bill, and is very tasty. I added a handful of corn kernels and one jalapeno (seeds removed, finely chopped). I omitted the salt and didn't miss it at all!

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From: Yankiwi

On Dec 19, 2008

I was looking for a new lunch meal which I could make and refrigerate for a few days. Black Bean and Rice Confetti Salad filled the bill. I had to use lemon juice as I had no lime juice and also used basil with no cilantro in the house. I added a few sliced black olives and a cup of corn. It looked great, tasted better and it's nice knowing I don't have to prepare lunch tomorrow or the next day.

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From: Chef Smig52

On Aug 30, 2008

I tweaked this recipe a bit and my picky wife said "mmm, save this recipe!". I used a cup of left over rice, a can of beans rinsed, added 1 medium tomato, 1 tsp of garlic salt, and 3 fresh julienned basil leaves, I didn't have any cumin so I substituted with poultry seasoning. Great way to use leftovers.

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