Black Bean and Rice Salad

My Grandma made this one summer while I was home, and I loved it. Ever since then I have been making it all year round. I consider this a "summer" food, because of the bright flavors and because it is light. It is a great side dish, but also a good light lunch. This does make quite a bit, so you may want to cut this recipe in half.  If you want to make this vegetarian, make sure you use vegetable broth, or just cook the rice with water.

Black Bean and Rice Salad


for rice:
2 14 1/2oz cans chicken broth
1/2 cup water
1 lbs. package long grain rice-Jasmin is the best.
2 bay leaves


2 15oz cans black beans, drained and rinsed
2 red peppers, diced (can use yellow, or orange, or a combo.)
1 green pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped

for dressing:
1/2 cup olive oil
3 Tbs. orange juice
2 Tbs. red wine vinegar
2 tsp. ground cumin
1 tsp. chili powder
salt & pepper to taste

Bring broth and water to boil in heavy, large sauce pan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid in absorbed, about 20 minutes. Mix all ingredients for dressing, whisk with fork. When rice is cooked, add dressing, it absorbs into the rice better if you pour it over while the rice is still warm. Transfer rice to large bowl and fluff with fork. Mix in beans, peppers, red onion, cilantro.