Black Bean and Rice Salad with Spicy Lime Dressing
In this simple black bean salad, basmati rice and beans are tossed together to create a quick, healthy dinner that is vegetarian and gluten-free. Originally published on Food & Wine.
- In a medium saucepan, cover the rice with the water. Bring to a simmer, cover and cook over low heat until the rice is tender and the water has been absorbed, about 18 minutes. Remove the saucepan from the heat and let stand, covered, for 5 minutes.
- Meanwhile, in a medium mixing bowl, toss together the beans, cilantro, scallions, lime juice, olive oil, Sriracha, honey, salt and cumin until combined. Stir in the cooled rice and taste for seasoning.
- Transfer to a platter and serve alongside tacos or simple grilled chicken.
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