Black Beans and Rice Salad (Ensalada de Moros y Cristianos)
Recipe: #44680
June 01, 2025
Categories: Salads, Main Dish Salad, Vegetable Salad, Beans, Black Beans, Cuban Herbs, more
"Recipe source: Memories of a Cuban Kitchen cookbook."
Original is 6-8 servings
Ingredients
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- For the vinaigrette
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Nutritional
- Serving Size: 1 (472 g)
- Calories 595.4
- Total Fat - 26.8 g
- Saturated Fat - 4 g
- Cholesterol - 0 mg
- Sodium - 1214.8 mg
- Total Carbohydrate - 72.5 g
- Dietary Fiber - 14 g
- Sugars - 3.3 g
- Protein - 19.7 g
- Calcium - 147.6 mg
- Iron - 5.2 mg
- Vitamin C - 45.7 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
In a saucepan over high heat add the rice, water, salt, oil and garlic and bring to a boil and cook uncovered for 15-20 minutes or until most of the water has been absorbed. Stir rice with fork; cover; reduce heat to low and cook another 10-15 minutes; remove garlic and place rice in a large bowl.
Step 2
Stir in beans, bell peppers, scallions, olives, capers, parsley, anchovies cilantro (or coriander).
Step 3
In a jar combine the vinaigrette ingredients (olive oil - salt and pepper) and then add it to the rice mixture; stir well and toss.
Step 4
Cool to room temp and serve on platter lined with lettuce leaves, if desired.
Tips
No special items needed.
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