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Black Beans and Rice Salad (Ensalada de Moros y Cristianos)

Here's how you make Black Beans and Rice Salad (Ensalada de Moros y Cristianos)
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  • Servings: 6-8
  • Prep: 10m
  • Cook: 30m
    • The following recipe serves 6-8 people.

Ingredients

The ingredients are:
  • 2 cups raw rice (converted white rice)
  • 5 1/2 cups water
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 garlic clove , crushed
  • 16 ounces black beans, drained, or 2 cups cooked black beans (1 can)
  • 1/2 red bell pepper, seeded and chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 yellow bell pepper, seeded and chopped
  • 3 scallions, white and light green parts sliced
  • 1/2 cup pimiento-stuffed olives, chopped
  • 2 tablespoons capers, drained
  • 2 tablespoons parsley, chopped
  • 1 tablespoon cilantro, chopped
  • Lettuce leaves, for serving
  • For the vinaigrette
  • 1/2 cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon cumin, ground
  • Salt
  • Pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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