Black Bean And Rice Salad

Recipe Ingredients

2		Chicken broth - (14 1/2oz ea)
1/2 cup	118ml	Water
1		Long-grain rice - (1 lb)
2		Bay leaves
2		Black beans - (15 oz ea) - drained, rinsed
2		Red bell peppers - diced
1		Green bell pepper - diced
1		Red onion - diced (medium)
1		Medium bunch fresh cilantro - chopped
1/2 cup	118ml	Olive oil
3 tablespoons	45ml	Orange juice
2 tablespoons	30ml	Red wine vinegar
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Chili powder
		Salt - to taste
		Freshly-ground black pepper - to taste
		Lettuce leaves - for serving
		Fresh cilantro sprigs - for garnish

Recipe Instructions

Bring chicken broth and water to boil in heavy large saucepan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.

Transfer rice to large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, orange juice, vinegar, cumin and chili powder. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Line platter with lettuce leaves. Mound salad on platter. Garnish with fresh cilantro sprigs and serve.

This recipe yields 12 servings.

Source:
Bon Appetit, August 1991

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