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Caribbean—Black Bean & Yellow Rice Salad

 

Caribbean Side-Saladblackbean and rice salad

Black Bean & Yellow Rice Salad
(Serves 6-8)

A colorful, refreshing salad with diced bell peppers to add texture and lime to add zest.


Rice
2 T oil
1/2 C onion (diced)
2 cloves garlic (crushed or minced)
1 1/2 uncooked rice
1/4 tsp. tumeric
1/2 tsp. cumin
1 salt
1/2 tsp. pepper
2 3/4 C broth (chicken or vegetable)
1 bay leaf 
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1 can (15-oz.) black beans (drained, rinsed)
1/2 C yellow bell pepper (diced)
1/2 C red bell pepper (diced)
1/2 C green bell pepper (diced)
1/4 C fresh parsley (chopped)
1/8 C fresh cilantro (chopped)
1 lime (juiced)
2 tsp. apple cider vinegar
1 tsp. salt

In a large skillet, saute onion till translucent, 5-7 minutes. Add garlic, stirring for 2 minutes. Then add rice, along with tumeric, cumin, salt and pepper. Stir for 3-5 more minutes, coating rice with oil and spices.

Add broth, bring to a low boil, cover pot, and simmer over low heat till rice has absorbed liquid, about 25 minutes. Remove from heat—and remove bay leaf. Let rice sit for at least 5-10 more minutes to finish steaming.

Empty rice into a large bowl. Add black beans and remaining ingredients, stirring thoroughly. Serve at room temperature or chill and serve cold.

| See more Caribbean recipes |

Tips & Glossary

Caribbean cuisine is an exquisite blend of African, Asian, European, and Carib Indian (the area's original inhabitants) foods. Dishes are highly seasoned, either with a dry rub or marinade —or both. Below are some typical ingredients found in Caribbean food.

Callaloo: young leaves of either the taro root plant or amaranth used widely in Caribbean cooking. Spinach can be used as a substitute.

Spices: Allspice, bay leaves, black pepper, chives, chili peppers, cilantro, cinnamon, coconut, curry powder, escallion, garlic, ginger, lime, mace, nutmeg, onion, oregano, sugar, thyme, orange, tomato paste, vanilla, cayenne (red) pepper.

Jerk: Jamaican cooking method in which meat is rubbed, prior to grilling, with a blend of seasonings, often firey hot.

Jerk is also the name of the seasoning (from Spanish charqui, or dried meat). You can buy jerk in most grocery stores (even McCormick makes it), or can make and store your own.

• 1 T each—onion powder, garlic powder, dried chives, brown sugar; 2 tsp. each— (ground) allspice, nutmeg, cinnamon; 1 tsp. each—sage. thyme, salt, black pepper, cayenne (or more to taste). Mix thoroughly and store in a tightly covered jar.

There are thousands of versions; figure out what flavors you like most and add or subtract accordingly.

Typical meats: goat, pork, chicken, and some beef (though beef has tended to be expensive).

Fish: varieties that abound in surrounding waters, some familiar to us—grouper, cod, tilapia, blue marlin; others not so—200 species of jack, chip-chips (tiny clams), casadura (primitive armored catfish).

Native plant foods:
• ackee—peach-looking fruit with pulp like scrambled eggs
• annatto (achiote) seed
red coloring or flavoring agent w/ slightly sweet peppery taste.
• cassava root (taro root)
• malanaga root
• scotch bonnet peppers
• breadfruit—fruit used like a potato in salads, stews, even whipped.
• passion fruit

More familiar foods:
bananas and plantains, okra, yams, papaya, mangoes, coconut, yams, sweet potatoes, rice, beans, corn and cornmeal.

 

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