Best 2 Citrus Black Bean And Rice Salad Recipes

When it comes to creating a delectable and refreshing dish, the tantalizing flavors of citrus black bean and rice salad come together in perfect harmony. This zesty and vibrant salad is a delightful symphony of tangy citrus, savory black beans, and fluffy rice, accompanied by a symphony of colorful vegetables. It's a culinary masterpiece that offers a burst of flavor in every bite, making it an ideal choice for picnics, potlucks, or a satisfying lunch option. Let's embark on a journey to discover the best recipe for this delectable citrus black bean and rice salad, exploring the perfect balance of ingredients and techniques to create a dish that will tantalize your taste buds.

Here are our top 2 tried and tested recipes!

CITRUS BLACK BEAN AND RICE SALAD

Citrus Black Bean and Rice Salad image

I developed this salad from a couple of other recipes that weren't quite tangy enough for my family. The citrus flavor is a nice change of pace from most bean salads.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8-10 servings.

Number Of Ingredients 24

Ingredients

MARINATED BEANS:
1/3 cup olive oil
2 to 3 garlic cloves, minced
2 tablespoons lime juice
2 tablespoons minced fresh parsley or cilantro
4 teaspoons brown mustard
1 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 can (15 ounces) black beans, rinsed and drained
VEGETABLE COMBO:
2 medium tomatoes, diced
1 small sweet red pepper, julienned
1/2 cup sliced celery
1/2 cup sliced green onions
ORANGE RICE:
1-1/4 cups uncooked converted rice
1 tablespoon olive oil
1 cup chicken broth
1/2 cup orange juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced fresh parsley or cilantro
1 tablespoon grated orange zest

Steps:

In a bowl, whisk together the first eight ingredients. Add beans; toss to coat. Cover and chill for at least 1 hour. Combine tomatoes, red pepper, celery and onions in another bowl; cover and chill., Meanwhile, in a skillet over high heat, saute rice in oil until golden brown, about 3 minutes. Add broth, juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Place in large bowl; add parsley and orange zest. , Cover and chill for at least 30 minutes. When read to serve, combine beans, vegetables and rice.

Nutrition Facts : Calories 217 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 330mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

CITRUS SHRIMP, RICE, AND BLACK BEAN SALAD

Citrus Shrimp, Rice, and Black Bean Salad image

Categories Salad Bean Citrus Rice Low Fat Quick & Easy Shrimp Spring Healthy Gourmet

Yield Serves 2

Number Of Ingredients 15

Ingredients

1 cup water
1/2 teaspoon salt
a 2- by 1-inch strip orange zest, removed with a vegetable peeler
a 2- by 1/2-inch strip lime zest, removed with a vegetable peeler
3/4 pound large shrimp (about 16), shelled and deveined
1/2 cup long-grain white rice
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons white-wine vinegar
1/2 teaspoon ground cumin
1/8 teaspoon dried hot red pepper flakes
1 cup canned black beans, rinsed and drained
1 red bell pepper, cut into 1/4-inch dice
1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped
1 cup shredded romaine

Steps:

In a small saucepan bring water and salt to a boil and simmer zests 1 minute. With a slotted spoon transfer zests to a cutting board. Add shrimp to cooking water and simmer, covered, 2 minutes, or until just cooked through. With slotted spoon transfer shrimp to a colander to drain. Stir rice into cooking water and cook, covered, over moderately low heat until liquid is absorbed, about 20 minutes.
While rice is cooking, cut zests into julienne strips and in a large bowl stir together with orange and lime juices, vinegar, cumin, and red pepper flakes. Halve shrimp lengthwise and add to zest mixture, tossing to coat. Chill mixture, covered, 15 minutes. Add rice, beans, bell pepper, and coriander, tossing to combine, and cool slightly.
Just before serving, add romaine and salt and pepper to taste and toss salad.

Tips:

Use fresh, ripe citrus fruits. This will give your salad the best flavor.
Don't overcook the rice. It should be cooked through but still have a slight bite to it.
Rinse the black beans before using them. This will help to remove any excess starch.
Chop the vegetables and herbs into small pieces. This will make them easier to eat.
Use a light, flavorful dressing. A vinaigrette or citrus dressing is a good option.
Serve the salad immediately. This will prevent the vegetables from wilting.

Conclusion:

This citrus black bean and rice salad is a delicious, healthy, and easy-to-make dish. It's perfect for a light lunch or dinner, and it's also great for potlucks and picnics. With its vibrant flavors and textures, this salad is sure to be a hit with everyone who tries it.