This South American-inspired Rice & Bean Salad offers a delightful balance of textures and flavors, perfect for a light lunch or a refreshing side dish. The base of fluffy white rice is enriched with hearty pinto beans, crisp celery, and juicy diced tomatoes. The standout feature is the aromatic dressing, crafted from roasted garlic, concentrated vegetable broth, and a blend of warm spices like cumin, paprika, and a hint of cayenne. Bright lime juice and fresh cilantro cut through the richness, creating a zesty profile that is both comforting and invigorating. It comes together easily with simple pantry staples and improves as it chills, making it an excellent make-ahead option for picnics, potlucks, or busy weeknights.
South American Rice & Bean Salad
Description
This South American-inspired Rice & Bean Salad offers a delightful balance of textures and flavors, perfect for a light lunch or a refreshing side dish. The base of fluffy white rice is enriched with hearty pinto beans, crisp celery, and juicy diced tomatoes. The standout feature is the aromatic dressing, crafted from roasted garlic, concentrated vegetable broth, and a blend of warm spices like cumin, paprika, and a hint of cayenne. Bright lime juice and fresh cilantro cut through the richness, creating a zesty profile that is both comforting and invigorating. It comes together easily with simple pantry staples and improves as it chills, making it an excellent make-ahead option for picnics, potlucks, or busy weeknights.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Place the quartered onion and peeled garlic cloves into a small roasting pan.
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Drizzle with 1 tablespoon of olive oil and toss to coat evenly.
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Roast in the preheated oven until golden brown and tender, about 30 minutes, stirring occasionally.
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Remove from oven and allow to cool slightly.
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While the aromatics roast, combine 1 cup of vegetable broth and the white rice in a small saucepan.
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Bring to a boil over medium-high heat, stirring well.
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Cover, reduce heat to low, and simmer for 15 minutes, or until the rice has absorbed the broth and is tender.
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Transfer the cooked rice to a large mixing bowl and fluff with a fork.
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Once the roasted onion is cool enough to handle, trim and discard the stem ends.
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Coarsely chop the roasted onion and add it to the rice bowl.
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Set the roasted garlic cloves aside for the dressing.
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Rinse and drain the pinto beans thoroughly.
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Add the drained pinto beans, diced tomato, and minced celery to the rice bowl.
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In a small saucepan, bring the remaining 1/3 cup vegetable broth to a boil and reduce down to 3 tablespoons.
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Place the roasted garlic cloves into a food processor or blender.
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Add the reduced broth, lime juice, oregano, cumin seeds, paprika, cayenne pepper, salt, and the remaining 1 tablespoon olive oil.
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Process until smooth and well combined.
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Pour the garlic dressing over the rice and bean mixture.
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Add the finely chopped cilantro and toss gently to combine all ingredients evenly.
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Cover and refrigerate until ready to serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1007.2kcal
- % Daily Value *
- Total Fat 88.3g136%
- Saturated Fat 13.2g66%
- Cholesterol 0.0mg0%
- Sodium 19.6mg1%
- Total Carbohydrate 50.5g17%
- Dietary Fiber 4.9g20%
- Sugars 2.3g
- Protein 9.7g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
