Bowl of Caribbean Black Beans & Rice Salad
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Caribbean Black Beans & Rice Salad


Caribbean

Makes:
Effort:
Sched:
DoAhead:  
2-7/8 #
**
30 min
Yes
Black Beans are popular all over the Caribbean, and often combined with rice. This attractive cold salad version is durable and can be made make ahead for buffet or picnic. See also Options.




2-1/2
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15
7
7
5
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1
1/2
1/4
1
1/2
1
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c
---
oz
oz
oz

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cl
c
c
T
t
t
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Rice, long grain
-- Salad
can Black Beans (1)  
Bell Pepper red
Bell Pepper yellow
Scallions
-- Dressing
Garlic
Cider Vinegar
Olive Oil ExtV
Dijon Mustard
Cumin
Salt
-----------------

Do Ahead   -  (4 hrs - 15 min work)
  1. Make Long Grain RICE the usual way for separate grains. Start with 1 cup Raw Rice and little salt. Cool and refrigerate until well chilled. For methods see our Buying, Storing, & Cooking Rice page.
Salad   -   (20 min)
  1. Using your fingers, break up lumps in cold RICE.
  2. Drain and rinse BLACK BEANS.
  3. Cap and core BELL PEPPERS Dice about 1/3 inch.
  4. Slice SCALLIONS about 1/4 inch, white and green.
  5. Place all Salad items in a mixing bowl and tumble until well distributed.
Dressing   -   (10 min)
  1. Crush GARLIC and chop very fine.
  2. Mix all Dressing Items in a small jar. Shake up well and pour over the Salad. Tumble to coat.
  3. Serve cold.
NOTES:
  1. Black Beans

      I use canned beans, for convenience and because they are usually more intact than cooked from dry. Each can contains about 1-1/2 cups of Beans. Goya is a top brand, unless you are still boycotting them for supporting Donald Trump on TV (first term).
  2. Options

      Some recipes use Lime Juice (a little less) rather than Apple Cider Vinegar. A common option is Whole Kernel Corn. Some recipes include Tomato, either tiny cut in half, or larger cut into medium size dice. For some regions you might want to add some fresh Scotch Bonet / Habanero Chili - see Index for a guide.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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