Nana's Black Beans & Rice Salad with Orange Vinagrette
2 cans broth + 1/2 cup water (Use Swanson's)
1lb long-grain white rice
2 bay leaves
2 cans black beans, drained, rinsed
2 red peppers, diced
1 green pepper
1 med red onion
1 bunch fresh cilantro, chopped
1/2 cup olive oil
3 T orange juice
2 T wine vinegar
2 t cumin
1 t chili powder
[ed note: just found the second card to this one, so i'll be adding in honest-to-gosh instructions now!]
Bring broth and water to boil. Add rice and bay leaves. Reduce heat to low, cover and cook about 20 minutes.
Transfer rice to bowl, fluff with fork. Mix in black beans, peppers, onions, cilantro, oil, juice, vinegar, cumin and chili powder. Season w/salt and pepper. Cover and refrigerate.
Best at room temperature.
1lb long-grain white rice
2 bay leaves
2 cans black beans, drained, rinsed
2 red peppers, diced
1 green pepper
1 med red onion
1 bunch fresh cilantro, chopped
1/2 cup olive oil
3 T orange juice
2 T wine vinegar
2 t cumin
1 t chili powder
[ed note: just found the second card to this one, so i'll be adding in honest-to-gosh instructions now!]
Bring broth and water to boil. Add rice and bay leaves. Reduce heat to low, cover and cook about 20 minutes.
Transfer rice to bowl, fluff with fork. Mix in black beans, peppers, onions, cilantro, oil, juice, vinegar, cumin and chili powder. Season w/salt and pepper. Cover and refrigerate.
Best at room temperature.