Black Bean & Rice Salad Recipe

This recipe was developed for my food truck business. It’s colorful, healthy, and has a lot of flavor. It is served cold or at room temperature. If you make it ahead of time, wait until you’re ready to serve it before adding the scallions on top because it should be stirred before serving as some of the dressing will settle to the bottom. Enjoy, and be sure to post a photo of your results here or on my Facebook page.

Makes 8-10 servings

1 15-16 ounce can of Black Beans drained & rinsed well

1 cup long grain white or brown rice cooked & cooled to room temp.

1 red bell pepper seeded & small diced

1 green bell pepper or 2 medium large Jalapeno peppers seeded & small diced

1 medium red onion diced small

1/3 cup of chopped scallions, white & green parts separated

Dressing ingredients:

¼ cup of chopped fresh Cilantro or 1 tablespoon of dried

1/3 cup of Olive oil or Avocado oil 

2 Tablespoons of Apple Cider or Rice Vinegar

1 Tablespoon of fresh lime juice

2 teaspoons of sugar, honey or agave 

2 teaspoons of cumin

2 teaspoons of paprika

2 teaspoons of dried granulated garlic or fresh minced garlic

Salt and black pepper to taste

Whisk all the dressing ingredients together thoroughly, let them sit for 5 minutes and whisk again. Taste and adjust for salt, pepper and sweetness.  It shouldn’t taste really sweet or really tart, balance with more sugar or more vinegar. Salt will make both of these flavors more pronounced, so adjust that first.

Mix rice, beans, peppers, scallion whites, and red onion together. Add dressing and combine thoroughly. Taste and adjust for salt and pepper. Place into serving bowl and top with scallion greens right before serving.

Best served at room temperature.