Black Bean-and-Rice Salad

Southern Living
4 to 6 servings


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1/2 cup canola oil
1/4 cup lime juice
2 cups canned black beans, rinsed and drained*
2 cups cooked long-grain rice
1/2 cup chopped onion
1/4 cup chopped fresh cilantro
1 (4-ounce) jar diced pimiento, drained
2 garlic cloves, pressed
1/2 teaspoon salt
1/4 teaspoon pepper


Whisk together oil and lime juice in a large bowl.

Add remaining ingredients, and toss mixture to coat. Cover and chill salad for 2 hours.

* 2 cups cooked black beans may be substituted for canned.

Created date

January 2001