Barnhardt Black Bean and Rice Summer Salad
Serves: 12 to 16
2 14.5-oz. cans chicken broth
½ cup water
1 lb. long-grain rice
2 bay leaves
2 15-ounce cans black beans, drained and rinsed
2 red bell peppers, small diced
1 green, orange or yellow bell pepper, small diced
1 medium red onion, small diced
⅓ cup fresh cilantro, finely chopped
1 medium jalapeno, seeded and finely chopped
¾ cup olive oil
¼ cup orange juice
3 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
1 ½ teaspoons kosher salt
1 teaspoon black pepper
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.
Prepare the vinaigrette as the 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.
Transfer rice to a large bowl, add the vinaigrette and gently fluff with 2 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 2 days in advance.