Caribbean Rice and Black Bean Salad

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Prep time: 00:10 HR
Cook time: 00:00 HR


Serves: 6

For a spicy kick from the Caribbean why not give Caribbean rice and black bean salad a try. Bright, vibrant and filled with the colors and flavors of Summer!



  • 2 1/2 cups cooked Laila Long Grain Rice (room temperature or cold, about 1 cup uncooked)
  • 1/2 cup olive oil
  • 1/4 cup cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp cumin
  • 1 tsp minced garlic (no more than 1 teaspoon or less of fresh garlic, as it will be too overpowering!)
  • 1 tsp sugar (optional)
  • salt and black pepper (to taste)
  • cayenne pepper (optional)
  • 1 (15oz) can black beans, rinsed and well drained
  • 1 (10oz) can canned corn niblets, well drained
  • 1 small yellow bell pepper, seeded and chopped
  • 1 small red bell pepper, seeded and chopped
  • 3 spring onions, chopped (can use more or less)


In a small bowl whisk together oil, vinegar, Dijon mustard, cumin and garlic until well blended;

Season with salt and pepper to taste, add in some sugar if you find that the dressing is too strong.

In a medium bowl combine the cooled or cold cooked rice, black beans, corn niblets, bell peppers and green onions (feel free to add tomatoes and cucumber if you wish)

Add in enough dressing to moisten

Toss to combine (you don't have to use the full amount of dressing)

Season once again with salt and pepper (or cayenne pepper).

Can be made hours ahead, cover and chill.