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Spicy Citrus Black Bean Salad

What you need: 

2 cups water
1 1/2 cups brown rice
1/2-1 teaspoon chilli powder
1/8-1/4 teaspoon cayenne
2 teaspoon dried/ 1 teaspoon fresh cilantro
1/4 bell pepper diced
1 jalapeno diced/de-seeded
1/4 red onion diced
1 can black beans rinsed well
juice of 1 medium lime
dash agave syrup or brown rice syrup

What you do: 

Bring water to a boil, add brown rice, chili, cayenne, and cilantro, cover and reduce to a simmer for about 35 minutes or until all water is absorbed.
While rice is cooking chop all of the other vegetables and mix everything else together. once the rice has cooled a bit, add in. refrigerate 2-3 hours before serving.
You could also add, tomatoes, corn, and tofu.

Preparation Time: 
1 hour
Cooking Time: 
Recipe Category: 


i'm enjoying this at the very moment topped with tabasco and a huge blob of guacamole!!!!


This was quite tasty....very limey!  I used a brown and wild rice blend from Whole Foods and only put about two thirds of it in the salad to make the black bean-to-rice ratio more even.  I used sliced green onions (because I had some that needed to be used), green and orange bell pepper, and added tomato.  Instead of cooking the cilantro with the rice, I added about one fourth of a cup of fresh minced cilantro at the end.  I will definitely make this again. 

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