Herbed Rice and Spicy Black Bean Salad

I added fresh rosemary to the herb mix, used pinto beans instead of blsck beans, omitted the olives, and served it slightly warmed. Still yummy!

No changes to the original recipe. Very tasty. I like how the spiciness doesn’t come out until the food has been in the mouth for a bit. I will make this again.

Strong cilantro and parsley taste with spicy aftertaste. ????

Yummy and easy. I made with fish tacos, light

Love this salad. When I make it I leave out the cilantro as we do not care for it and cut back a bit on the cayenne pepper. I use dried herbs as that is what I have. I also add diced coloured sweet peppers, diced cucumber and diced tomato. I have a great red wine dressing so I add that instead of the oil and vinegar. This salad lasts a few days so it is great to make and then have left overs to take for lunches.

I made this as written except I did not have fresh basil or thyme so used dried, I have since planted a herb garden and will used fresh next time, I’m sure it will be better although I paired this with grilled tilapia with mango salsa

Very tasty. Cooked the rice the night before and assembled the salad the following day. Used brown rice. Did not have fresh parsley or fresh cilantro, so used 1/3 the amount, dry. Good to find healthy Mexican food!

This was delicious and very easy to make! Everyone loved it

This gets a five because my husband immediately asked me to make it again … the next day. I’ve made it with both a brown rice blend and white rice – both are wonderful. I did use dried herbs as I have recently been away and the friend who was supposed to water my herbs killed them all. I reconstituted them with a little oil and water (1/2 tblsp. of each that is supposed to be 1 tblsp.) and went from there. Almost the whole household dislikes celery (except me!) so I used multi colored sweet peppers (the bagged little ones) instead and they made it colorful and were wonderful in it. The rice/bean/dressing mix is a great starter for an immense number of combinations of veggies, depending upon what is available at the farmers markets.

My family loved this. I love that had all those fresh herbs in the house and have been trying a number of different recipes with those. I changed two things. 1. I used kidney beans instead of black beans. We just do not care for black beans. 2. I only used 1/8 cup of oil. Oil isn’t my favorite, so I cut that down.

Very good and using fresh herbs makes the flavor kick. I did use China Girl brown rice and it was just fine…

I fixed this exactly as stated, except had to use dried thyme — and it was fantastic! It was easy, quick, and the result was spicy but just like we like it. I did use a good olive oil that we hadn’t yet opened, and I always think that makes a positive difference. Also used a good red wine vinegar. But neither the olive oil or the vinegar was especially rare or expensive. Very flavorful right off the bat — didn’t have to wait a day for the flavors to fully blend — even fifteen minutes after fixing it was tangy, tasty, and filling. This will become a standby for my wife and me!

This recipe disappointed me in a way. I made it because I love absolutely every ingredient, but somehow all together they weren’t too spectacular. Oh it’s edible and I plan to consume every morsel, but I won’t be making it again

A nice change from our usual Mexican black bean recipes. I cut the oil in half and substituted chopped tomato for the black olives. I also omitted the cilantro. I didn’t have celery, it wasn’t missed, but will try it next time. I also made this with dried herbs and let them sit in the oil for an hour prior to blending in.

I really liked this recipe, except for the olive oil. I’ll see what it’s like tomorrow, as one reviewer noted. I used basmati rice, minced garlic (didn’t have the powder), white wine vinegar (didn’t have red) and omitted the olives (because I don’t like them). Didn’t have fresh thyme, so used ground. Also added orange peppers for some colour contrast and a hit of sweetness. This recipe seems like it could adapt well to variations — thinking about diced tomatoes and jalapeños. A nice lunch option! Thank you!

Reminded me of an old Hopping John salad I used to make in the 70s, with black-eyed peas. And who in the world would think of substituting dried cilantro for fresh? Do they even sell dried cilantro?? Cilantro is one of my favorite herbs because of its distinctive flavor. It makes this recipe. If you don’t have fresh cilantro on hand, then don’t make this; make something else.

I made this as-written for a side dish, and tried it again for lunch the following day. The dressing was tasty and we enjoyed the crunch from the celery, but it was heavier than anticipated and didn’t translate as “refreshing” to us. I would try this again with a brown rice and maybe some halved grape tomatoes or a can of drained fire roasted tomatoes.

Was delicious! I made it for my non-vegetarian bf and he loved it! To make it personal I might add an extra celery stalk and green onion next time just to add extra flavor! Kudos to whom shared this!!!!

easy to make and pretty tasty. Next time, I will use 1/2 of the vinegar instead and twice more celery and seasoning. I used the left over sushi rice which was sticky and took me a while to separate the rice. I think the standard rice will not have this problem.

AWESOME use of leftover rice! Even with no fresh herbs on hand, and forced to substitute dried, this came out mouth-watering just as it’s written. The combination of flavors and textures is superb!

My new favorite dish. I’ve made it twice following the recipe exactly, and it is sooo good! Perfect with a salad on a hot summer day.