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caribbean black bean salad

When you bring a cold salad to a potluck and it is the first thing to disappear, you know you have a winning recipe. We first made this crowd-pleaser for a tropical-themed party a few years ago, and it has been our go-to salad ever since. Loaded with fresh red and yellow bell peppers, sliced green scallions, black beans and rice, and seasoned with a zesty cuban-inspired dressing made with dijon mustard, minced garlic, and spices, this delicious and festive dish is a kaleidoscope of bright colors and summer flavors.

This is perfect for a party or any other occasion as it is so easy to prepare, it comes together in less than ten minutes, and it is versatile and goes with anything. Plus you can make it the day before, letting the flavors deepen overnight, although this is not required, as it is just as good when freshly-made.

This recipe couldn’t be simpler to make: just chop a few vegetables, add them to a bowl with the black beans and rice, toss it with the tangy garlic vinaigrette, and that’s it. The Caribbean flavors and brilliant colors make this a delicious side salad that is a beautiful centerpiece on any table. Bring this to your next summer barbecue and watch how quickly it disappears!

Caribbean Black Bean Salad
adapted from Bon Appetite July 1997, via Epicurious

1/4 cup olive oil
1/2 cup apple cider vinegar
1 tablespoon dijon mustard
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon salt
2 1/2 cups cooked long-grain rice, cooled (from 1 cup raw rice)
1 15-ounce can black beans, rinsed and drained
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 bunch green scallions, sliced

In a small bowl, whisk together the olive oil, vinegar, mustard, cumin, garlic, and salt until combined, then set aside.

In a large bowl, toss together the cooked rice, the beans, the chopped red and yellow peppers, and the green onions. Pour the dressing over the rice mixture, toss well to combine, and taste to adjust seasonings. Serve fresh, or cover and refrigerate.