North Dakota Black Bean & Rice Salad

Author Or Recipe byCommonGround

Recipe from: Tony & Sarah Nasello
Served at the CGND 2016 Banquet in Field event near Prosper, North Dakota

Category
 2 oz cans chicken broth
 ½ cup water
 1 lb long-grain rice
 2 bay leaves
 2 oz cans black beans, drained and rinsed
 2 red bell peppers, diced small
 1 green, orange or yellow bell pepper, diced small
 1 medium red onion small diced
  cup fresh cilantro, finely chopped
 1 medium jalapeno, seeded and finely chopped
 ¾ cup olive oil
 ¼ cup orange juice
 3 tbsp red wine vinegar
 1 tsp ground cumin
 1 tsp chili powder
 5 ½ tsp Kosher salt
 1 tsp black pepper
1

Cook chicken broth and water in a large sauce pan or medium stock pot over high heat until boiling; add rice and bay leaves and return to a boil. Reduce heat to low, cover and continue cooking until liquid is fully absorbed into the rice, about 20 to 25 minutes.

2

Prepare the vinaigrette as rice cooks. In a small bowl, combine the olive oil, orange juice, vinegar, cumin, chili powder salt and pepper until emulsified; taste and adjust seasoning as desired.

3

Transfer rice to a large bowl, add the vinaigrette and gently fluff with two forks to remove any clumps. Add the black beans, bell peppers, red onion, cilantro and jalapeno (optional) and lightly mix in with the forks to combine. Taste and adjust seasoning as desired.

For best results, cover and refrigerate for one hour before serving. Can be prepared up to two days in advance.

Ingredients

 2 oz cans chicken broth
 ½ cup water
 1 lb long-grain rice
 2 bay leaves
 2 oz cans black beans, drained and rinsed
 2 red bell peppers, diced small
 1 green, orange or yellow bell pepper, diced small
 1 medium red onion small diced
  cup fresh cilantro, finely chopped
 1 medium jalapeno, seeded and finely chopped
 ¾ cup olive oil
 ¼ cup orange juice
 3 tbsp red wine vinegar
 1 tsp ground cumin
 1 tsp chili powder
 5 ½ tsp Kosher salt
 1 tsp black pepper

Directions

1

Cook chicken broth and water in a large sauce pan or medium stock pot over high heat until boiling; add rice and bay leaves and return to a boil. Reduce heat to low, cover and continue cooking until liquid is fully absorbed into the rice, about 20 to 25 minutes.

2

Prepare the vinaigrette as rice cooks. In a small bowl, combine the olive oil, orange juice, vinegar, cumin, chili powder salt and pepper until emulsified; taste and adjust seasoning as desired.

3

Transfer rice to a large bowl, add the vinaigrette and gently fluff with two forks to remove any clumps. Add the black beans, bell peppers, red onion, cilantro and jalapeno (optional) and lightly mix in with the forks to combine. Taste and adjust seasoning as desired.

For best results, cover and refrigerate for one hour before serving. Can be prepared up to two days in advance.

North Dakota Black Bean & Rice Salad