Black Beans and Rice Salad (Ensalada de Moros y Cristianos)
Created by ellie on June 1, 2025
- Servings: 6-8
- Prep Time: 10m
- Cook Time: 30m
- Recipe #44680
Ingredients
- 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
How to Make
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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.
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Step 2: Stir in beans, bell peppers, scallions, olives, capers, parsley, anchovies cilantro (or coriander).
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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.
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Step 4: Cool to room temp and serve on platter lined with lettuce leaves, if desired.
Nutritional Facts
- 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