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–+ servings

Black Beans & Rice with Cilantro Lime Vinaigrette

4.75 | 4 reviews
I love rice and beans, it's automatically an easy meal and a complete protein! But what I don't love is how sometimes it can get a bit repetitive, and a little bland. Enter scene: this summer salad with cilantro lime vinaigrette. It's a super easy dressing to make (and store to use again and again!), and the subtly spicy lime-y black beans are the perfect base for it.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Soaking Time 12 hours
Servings: 4 servings

Equipment

Ingredients

For the lime black beans
  • 1/2 pound dried black beans, (this can also be canned beans, see note)
  • 1 small yellow onion
  • 1 small head of garlic
  • 1 small jalapeño
  • 1 medium lime
  • 2 medium scallions
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon Diamond Crystal kosher salt
For the rice
  • 1 cup uncooked brown rice
For the cilantro lime vinaigrette
  • 2 sprigs of fresh cilantro, stems included
  • 2 garlic cloves
  • 1 medium lime, for zest and juice
  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste
For the salad
  • 1 pint cherry tomatoes
  • 1 medium cucumber
  • 2-3 small radishes
  • 1/4 cup fresh cilantro
  • Diamond Crystal kosher salt

Instructions 

  1. Add the beans to a large bowl and cover them with three inches of water. Set this aside for 6-24 hours. The longer the soak, the quicker the beans will cook.
  2. Drain the beans and add them to a large pot.
  3. Halve the onion, garlic head and jalapeño. Add them into the pot. Halve the lime and squeeze in half the lime juice. Add the squeezed lime to the pot. Set the other half of the lime to the side.
  4. Add the scallions, olive oil and salt to the pot and cover the beans with two inches of water.
  5. Bring the pot to a boil, then reduce to a simmer. Cover, and let simmer for 45 minutes before you begin to check the beans.
  6. While the beans are cooking, cook the rice according to package instructions. Set aside.
  7. In a blender, add the ingredients for the cilantro lime vinaigrette. Zest in half of the lime, then squeeze in all of its juice. Blend until smooth. Taste and season with salt as preferred.
  8. For the salad, halve the cherry tomatoes and add them to a large bowl. Use a mandolin or knife to thinly slice the cucumber and radishes. Tear in the cilantro and combine everything together.
  9. Drizzle the salad with about half of the dressing. Mix and season with salt as preferred.
  10. By now the beans should be nearly done. Taste test one or two of the beans for doneness. If they are still firm, let them continue to simmer and test every ten minutes or so.
  11. When the beans are done, squeeze in the remaining half of the lime juice, taste the broth and season with salt as preferred.
  12. Discard the scallions, lime, shell of the garlic head and jalapeño from the beans. I like to keep the onion and garlic clove pieces in there, but that's personal preference!
  13. To serve, evenly portion the rice into four bowls. Add a serving of beans to each bowl, using as much or as little broth as you like. Top with the salad and eat!

Notes

Note: 
To do this with canned beans, use 2 15-ounce cans of black beans. Drain and rinse them well, then add the zest from half a lime, the juice from one whole lime, and a generous pinch of salt. 
Place a pan over medium heat and add a glug of olive oil. When the pan has warmed up for a few minutes, add the beans and give them a quick sauté. Cook for 2-3 minutes, just to warm them through and remove any just-opened-from-the-can taste. Now they are good to use in the recipe!