Caribbean Style Black Bean And Rice Salad Recipes

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CARIBBEAN RICE AND BLACK BEAN SALAD



Caribbean Rice and Black Bean Salad image

If you like some spice then add in some cayenne pepper. You can make this hours in advance and chill, and the complete recipe can be doubled to 5 cups cooked rice. Prep time does not include cooking the rice.

Provided by Kittencalrecipezazz

Categories     Rice

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup olive oil
1/4 cup cider vinegar
1 tablespoon Dijon mustard
1 teaspoon cumin
1 teaspoon minced garlic (no more than 1 teaspoon or less of fresh garlic, as it will be too overpowering!)
1 teaspoon sugar (optional)
salt and black pepper (to taste)
cayenne pepper (optional)
2 1/2 cups cooked long-grain rice (room temperature or cold, about 1 cup uncooked)
1 (15 ounce) can black beans, rinsed and well drained
1 (10 ounce) can canned corn niblets, well drained
1 small yellow bell pepper, seeded and chopped
1 small red bell pepper, seeded and chopped
3 green onions, chopped (can use more or less)

Steps:

  • In a small bowl whisk together oil, vinegar, Dijon, cumin and garlic until well blended; season with salt and pepper to taste, add in some sugar if you find that the dressing is too strong.
  • In a medium bowl combine the cooled or cold cooked rice, black beans, corn niblets, bell peppers and green onions.
  • Add in enough dressing to moisten; toss to combine (you don't have to use the full amount of dressing).
  • Season once again with salt and pepper (or cayenne pepper).
  • Can be made hours ahead, cover and chill.

Nutrition Facts : Calories 553.9, Fat 28.8, SaturatedFat 4.1, Sodium 278.8, Carbohydrate 64.3, Fiber 9.7, Sugar 2.9, Protein 12.4

CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD



Caribbean-Style Black Bean and Rice Salad image

Categories     Salad     Bean     Onion     Pepper     Rice     Low/No Sugar     Summer     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 11

1/2 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon minced garlic
2 1/2 cups cooked long-grain white rice (about 1 cup raw), cooled
1 15-ounce can black beans, rinsed, drained
3/4 cup chopped red bell pepper
3/4 cup chopped yellow bell pepper
3/4 cup chopped green onions
Lettuce leaves (optional)

Steps:

  • Whisk oil, vinegar, mustard, cumin and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.
  • Combine rice, beans, peppers and onions in large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
  • Line large serving bowl with lettuce leaves, if desired. Spoon salad into bowl and serve.

CARIBBEAN-STYLE BEANS AND RICE



Caribbean-style Beans and Rice image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 13

4 slices smoked bacon or 1 small ham hock
4 cloves garlic, roughly chopped
1 cup dried red kidney beans, brought to a boil and cooled, drained
5 cups cold water
1 Scotch bonnet, halved and seeded, or 2 serrano chilis
1/4 teaspoon ground cinnamon
1 (14-ounce) can coconut milk
4 scallions, crushed*
2 sprigs fresh thyme
1/4 teaspoon ground allspice
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
2 1/2 cups long-grain rice, washed and drained

Steps:

  • Heat a Dutch oven or large, deep pot over medium-high heat. Add the bacon to the hot pot and cook until light brown on both sides. Add the garlic and saute until light brown. Add the drained beans along with the cold water to the bacon and garlic and bring to a boil over high heat. Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour. Add the chili peppers, cinnamon, coconut milk, scallions, thyme, allspice, salt, and pepper and bring to a boil. Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid. Allow to sit for 15 minutes before serving. Remove the thyme sprigs and Scotch bonnet pepper halves and serve.

JAMAICAN CHICKEN, RICE, AND BEAN SALAD



Jamaican Chicken, Rice, and Bean Salad image

Make and share this Jamaican Chicken, Rice, and Bean Salad recipe from Food.com.

Provided by VictoriaL

Categories     Caribbean

Time 1h3m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup long-grain white rice
1/3 cup fresh lime juice
2 tablespoons canola oil
2 teaspoons molasses
2 cloves garlic, finely minced
1 whole jalapeno pepper, seeded & finely minced
1 (15 ounce) can black beans, drained and rinsed
1/2 cup chopped scallion
1 (7 1/2 ounce) bottle roasted red peppers, drained and chopped
6 tablespoons chopped fresh cilantro
1 lb boneless skinless chicken breast
1/4 cup Pickapeppa Sauce

Steps:

  • Cook rice as directed.
  • Drain into a sieve and rinse with cold water to separate grains, set aside.
  • Prepare grill or broiler.
  • Spray chicken with cooking spray and broil, basting with 3 tablespoons of the Pickapeppa sauce, until chicken is done (about 4 minutes per side).
  • Transfer to a plate and cool slightly.
  • In a large bowl, whisk together lime juice thorugh jalapeno pepper, plus one tablespoon of the Pickapappa sauce.
  • Season with salt ans freshly ground black pepper.
  • Add beans, scallions, roasted red peppers, 4 tablespoons of the cilantro, and rice.
  • Mix well and set aside.
  • Cut chicken in half lengthwise and then cut into thin slices.
  • Add to rice mixture.
  • Sprinkle with remaining chopped cilantro before serving.
  • This can be served warm or cold.
  • It can also be made up to 24 hours in advance and refrigerated.

Nutrition Facts : Calories 325.9, Fat 6.2, SaturatedFat 0.7, Cholesterol 43.9, Sodium 539.5, Carbohydrate 42.1, Fiber 5.7, Sugar 1.8, Protein 24.8

BLACK BEAN AND RICE SALAD



Black Bean and Rice Salad image

Provided by Tracey Seaman

Categories     Salad     Bean     Onion     Pepper     Kid-Friendly     Quick & Easy     Back to School     Lunch     Corn     Fall     Healthy     Vegan     Brown Rice     Sugar Conscious     Small Plates

Yield Makes 6 cups

Number Of Ingredients 10

1 cup long grain brown rice
1/4 cup extra-virgin olive oil
1 Cubanelle chile or Italian frying pepper, trimmed and cut in 1/3-inch dice
1 medium red onion, finely chopped
3 garlic cloves, smashed, peeled and minced
2 cups freshly cut white corn kernels (from 2 ears) or 1 box (10 ounces) frozen corn, thawed
1 teaspoon kosher salt
1 15-ounce can black beans, rinsed well and drained
1 tablespoon distilled white vinegar
Freshly ground black pepper

Steps:

  • Bring a medium saucepan of salted water to a boil. Add the rice and cook, stirring occasionally, just until tender, about 25 minutes. Drain and rinse well with cold water until cool. Transfer to a large bowl.
  • Heat 2 tablespoons of the oil in the same saucepan over medium heat until hot. Add the chile, onion and garlic and stir until slightly softened, about 3 minutes. Add the corn and salt and cook, stirring, just until heated through, about 1 minute. Transfer the vegetables to the bowl with the rice and toss to mix.
  • Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again.

CARIBBEAN BLACK BEAN AND FRUIT SALAD



Caribbean Black Bean and Fruit Salad image

Make and share this Caribbean Black Bean and Fruit Salad recipe from Food.com.

Provided by Nif_H

Categories     Tropical Fruits

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 (15 ounce) can reduced sodium black beans, drained
3 tablespoons salsa
2 tablespoons fresh cilantro, chopped (I don't use this)
1 tablespoon red onion, finely chopped
1/2 teaspoon orange peel, grated
1 tablespoon lime juice
1/4 teaspoon ground cumin
1 large banana, sliced
1 orange, sectioned
red leaf lettuce (optional)
1 ounce feta cheese, crumbled (optional)

Steps:

  • Combine beans, salsa, cilantro, onion, orange peel, lime juice and cumin in medium bowl. Gently stir in banana and orange. Spoon onto lettuce lined small serving platter.
  • Sprinkle cheese on top of salad, if desired. Squeeze additional lime juice over bananas.

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