Sally's Black Bean & Rice Salad

Fifteen minutes, no stove required (assuming your rice is already cooked). This black bean and rice salad is the kind of recipe you memorize after making it twice because it’s just that simple.

The star here is the cilantro. A full cup and a half might sound aggressive, but it’s what gives this salad its bright, herby punch. Combined with a quarter cup of lime juice and crushed garlic, the dressing has that unmistakable fresh-from-the-taqueria flavor.

Whisk the lime juice and oil together before adding the onion and garlic. Emulsifying the dressing first means every grain of rice and every bean gets an even coating instead of oily patches and dry spots.

Use day-old rice if you have it. Freshly cooked rice tends to clump and absorb too much dressing. Cold rice stays separate and keeps the salad light and fluffy.

Pro Tips

• Rinse and drain canned beans well. The starchy liquid dulls the bright lime-cilantro flavor.
• Crush the garlic rather than mincing. Crushed garlic releases more oils and distributes flavor more evenly through a cold dressing.
• Let the dressed salad sit for at least 10 minutes before serving so the beans soak up the lime and garlic.
• Serve at room temperature for the best flavor. Straight from the fridge, the oil firms up and mutes everything.

Variations

• Southwestern: Add corn kernels, diced avocado, and a pinch of cumin to the dressing.
• Spicy: Stir in a minced jalapeno or serrano chile with the onions.
• Grain swap: Try quinoa instead of rice for extra protein and a nuttier texture.