• 2 14 1/2-ounce cans chicken broth
  • ½ cup water
  • 1 1-pound package long-grain rice
  • 2 bay leaves
  • 2 15-ounce cans black beans, drained, rinsed
  • 2 red bell peppers, diced
  • 1 green bell pepper, diced
  • 1 medium red onion, diced
  • 1 medium bunch fresh cilantro, chopped
  • ½ cup olive oil
  • 3 tablespoons orange juice
  • 2 tablespoons red wine vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • Lettuce leaves
  • Fresh cilantro sprigs


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.

Healthy, Low Calorie, Low Cholesterol, Low Saturated Fat, Salads, Side Dishes, Vegetarian
MacGourmet downloadBlack Bean and Rice Salad. To import, drag image to your MacGourmet recipe box.