No Hair Blog

Summer food: Black Bean Salad

It's hot and humid. Who want's to stay in the kitchen and then eat hot food. This time of year, Mrs. Nohair and I subsist on recipes we have collected over the last 4 decades in Texas and Florida. Salads, fruit, smoothies, and anything that can be cooked in a flash, like fresh seafood or stir fry.

Tonight, it's black bean salad, with rice, chiles, cilantro, etc.

Black bean and Rice salad

  • Ingredients:
  • 1 qt (or 2 14 1/2-ounce cans) of chicken broth
  • 1/2 cup water
  • 1 1-pound package long-grain rice
  • 2 bay leaves
  • 4 cups (or 2 15-ounce cans) black beans, drained, rinsed
  • 2 red bell peppers, diced
  • 1 green bell pepper, diced
  • 1 medium red onion, diced
  • 1 medium bunch fresh cilantro, chopped
  • 1/2 cup olive oil
  • 3 tablespoons orange juice
  • 2 tablespoons red wine vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • Lettuce leaves
  • Fresh cilantro sprigs


Bring chicken broth and water to boil in heavy large saucepan. Add rice and bay leaves. Bring back to a boil, then reduce heat to low, cover and cook until liquid is absorbed, about 15-20 minutes.

Transfer rice to large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, orange juice, vinegar, cumin and chili powder. Season salad to taste with salt and pepper. Cover and refrigerate.

Serving suggestion:

Line platter with lettuce leaves. Mound salad on platter. Garnish with fresh cilantro sprigs and serve.

Delish. And saves well for the next days' lunch.

This recipe can be downloaded here: Black bean and rice salad.

The entire 256 recipe No Hair Cookbook is available here as a compressed file of Word docs, which opens in Preview and BBEdit on the Mac if you don't have Word installed.

Posted by Gordon, No Hair Blog, Jun 16, 2018

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For comments, corrections, and addenda, email: gordon[AT]

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