14 Reviews of Black Bean & Rice Salad

From: Tarynne

On May 19, 2003

Wonderful recipe. Only change I made was add a red pepper, to which i had roasted, peeled & diced. Took it to a potluck at work and everyone loved it. I am going to make again for home and try to use less oil. Will advise how this turns out.

From: Mirj

On Jun 4, 2002

I can't understand how something so simple and yet so delicious has passed me by so long. Not anymore! This is going to become a staple in our weekly meals. I just made this last night and there wasn't any left to take to work today, sigh... Black beans aren't readily available where I live, so I used 1 cup of cooked red beans and 1 cup of cooked chickpeas. It's really the cilantro that is the star of this dish! I used a garlic flavored oil, and tossed in just a hint of crushed red pepper flakes. Thanks again, Dancer, you've always come through for me!

From: Bonnie Traynor

On Jul 1, 2002

THIS... THIS...Oh MY!!! WOW! I LOVED it!!! It's so simple and wonderful and delicious!!! I added a fresh jalapeno for and extra kick. What a great pick-me-up from a not so grand day! Thank you so much for this recipe! This will be going on the books and showing up at the annual Traynor Christmas party!!! I have a Mexican theme most of the time so this will be awesome!! Wahoo!

From: Blissful74

On Jan 26, 2003

I really liked the idea of this recipe, but I felt it had way too much garlic, especially the left-overs. I'm usually not anti-garlic, but for raw fresh garlic, it was just too much even after I added extra rice and beans. I actually offended myself with my breath that night and the next day. I reduced the oil to 1/2 cup and next time will reduce it further to 1/4 or 1/3 cup, because it was still a little oily. I also added a half of a jalapeno pepper and some cumin, which was good. I will try this again some day!

From: Tweeky

On Jul 10, 2003

Salad was way too oily, so I would definately cut back on that if I ever made it again, which I doubt. Also thought the dressing to be a little bland. I have decided that I do not care for the crunch of cold cooked rice so that is why I probably won't try again. The recipe sounded great so I had to give it a try but it just is not what we like so it's nothing personal, just a matter of preference.

From: Evil Eva

On Aug 1, 2008

This is a great recipe. I cooked the rice with a can of Hunts diced tomato and green chilies. Like others, I added some chopped jalepeno and lessened the oil. I also left out the onion, and roasted a whole bulb of garlic which I added. Just yummy. Hopefully we wont eat it all before it chills and I can see if it is good like that too! Thanks!

From: Musical Joy

On Sep 20, 2002

Excellent. Made this for a picnic this past weekend and there wasn't any to take home. (And I doubled the recipe)! Next time I'll take Miriam's suggestion and use a garlic flavored oil, but will use a little bit less than it called for. I may add some chopped tomato next time too. Don't skimp on the cilantro - it really makes this dish.

From: shelbyrose

On Sep 25, 2004

Absolutely delicious. A great side dish to any Mexican entree. I agree with one other chef who states that the cilantro is the star. I used extra virgin olive oil and when whisked with the garlic and lime juice, the dressing takes on a thicker consistency. Perfect. Thank you for this wonderful recipe!

From: luvmybge

On Sep 23, 2002

Terrific tasting recipe. I used canned dark red kidney beans (my favorite). I also added some cumin and chili powder to the dressing. A freshly chopped jalapeno really gave it some zing!

From: Chef #221328

On Oct 6, 2005

Hi,I was looking for an easy mexican side dish and this was perfect.Only thing I didn't like was that the garlic was a little too much even for a garlic lover like me.Another use for the leftovers,add some corn and roll it in a warm tortilla roll with some salsa,sour cream and guacamole and you have a great burrito.