Caribbean Rice Salad
Bright, bold, and bursting with tropical flavor, this Caribbean Rice Salad is a vibrant medley of fresh ingredients that brings the taste of the islands right to your table. Perfectly cooked jasmine rice serves as the base for a colorful mix of juicy pineapple, sweet mango, crisp red bell pepper, and creamy black beans, all enhanced by a zesty lime-cumin dressing. The addition of finely chopped cilantro, scallions, and optional jalapeño gives this dish a refreshing burst of herbaceous heat, while a quick chill in the fridge ensures every bite is brimming with irresistible flavor. Ready in just 35 minutes and versatile enough to be a light main course or a side dish, this salad is ideal for summer gatherings, meal prep, or any time you crave a tropical twist.
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Recipe Information
Ingredients
- 1 cup jasmine rice
- 2 cups water
- 1 teaspoon salt
- 1 cup pineapple, diced
- 1 medium red bell pepper, diced
- 1 medium mango, diced
- 0.5 medium red onion, finely chopped
- 1 cup black beans, rinsed and drained
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil
- 0.25 cup cilantro, chopped
- 0.5 teaspoon ground cumin
- 0.25 teaspoon black pepper
- 2 stalks scallions, sliced
- 1 small jalapeño, finely chopped (optional)
Instructions
Rinse the jasmine rice under cold water until the water runs clear.
In a medium-sized pot, bring 2 cups of water to a boil. Add the rice and 1 teaspoon of salt, then reduce the heat to low. Cover and simmer for 12-15 minutes, or until the rice is tender and the water is fully absorbed.
Remove the rice from heat and let it cool completely. You can spread it out on a tray for faster cooling.
While the rice is cooling, prepare the vegetables and fruit by dicing the pineapple, red bell pepper, mango, and finely chopping the red onion, cilantro, and scallions.
In a large mixing bowl, combine the cooled rice, pineapple, red bell pepper, mango, red onion, black beans, and chopped scallions. If using jalapeño, finely chop it and add it to the mixture.
In a small bowl, whisk together the lime juice, olive oil, ground cumin, black pepper, and a pinch of salt to create the dressing.
Pour the dressing over the rice mixture and toss gently to ensure all the ingredients are well coated.
Sprinkle the chopped cilantro over the salad and give it one last gentle mix.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled as a light main course or a refreshing side dish.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 187.5 g | 68% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 61.2 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1909 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
