Black Bean and Rice Salad with Spicy Lime Dressing

4.5
(2)
2 Reviews

Sriracha adds the punch to this spicy dressing with fresh lime juice. Slideshow:  Make-Ahead Picnic Salads 

By
Phoebe Lapine
Phoebe Lapine
Phoebe Lapine
New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others.
Food & Wine's Editorial Guidelines
Published on January 27, 2014
Black Bean and Rice Salad with Spicy Lime Dressing
Photo: © Phoebe Lapine
Active Time:
10 mins
Total Time:
25 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 1 cup white basmati rice

  • 1 3/4 cups water

  • One 15-ounce cans black beans, rinsed and drained

  • 1/4 cup finely chopped cilantro leaves

  • 2 scallions, thinly sliced

  • 2 tablespoons lime juice

  • 2 tablespoons olive oil

  • 2 teaspoons Sriracha

  • 2 teaspoons honey

  • 1 teaspoon salt

  • 1/2 teaspoon cumin

Directions

  1. In a medium saucepan, cover the rice with the water. Bring to a simmer, cover and cook over low heat until the rice is tender and the water has been absorbed, about 18 minutes. Remove the saucepan from the heat and let stand, covered, for 5 minutes.

  2. Meanwhile, in a medium mixing bowl, toss together the beans, cilantro, scallions, lime juice, olive oil, Sriracha, honey, salt and cumin until combined. Stir in the cooled rice and taste for seasoning.

  3. Transfer to a platter and serve alongside tacos or simple grilled chicken.

Originally appeared: February 2012

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