Caribbean Rice and Bean Salad recipe
- Preperation Time: 15 - 20 minute
- Cook Time: No cook time
- Servings: 2 People
About this recipe
Bright, colourful and bursting with Caribbean flavour, this easy rice and bean salad is a fresh way to transform simple ingredients into a satisfying meal or side dish. Fluffy basmati rice is combined with black beans, sweetcorn, juicy tomatoes, crisp red pepper, red onion and fresh herbs for plenty of colour, texture and flavour.
Everything is tossed generously with Jerk Centre Yardie Drizzle, our honey, lemon and chilli dressing, which adds the perfect balance of sweetness, citrus and gentle Caribbean heat. The result is a vibrant no cook salad that is light, refreshing and ready in around 20 minutes.
Serve it alongside grilled jerk chicken, barbecued prawns or roasted vegetables, or enjoy it on its own as a quick lunch. It is also ideal for summer barbecues, picnics, packed lunches and using up leftover cooked rice.
Instructions
- Add the rice, black beans, sweetcorn, tomatoes, red onion, red pepper, spring onions, parsley and coriander to a large bowl.
- Toss until evenly combined, then drizzle generously with Jerk Centre Yardie Drizzle.
- Toss again, taste and add more dressing if needed.
- Serve immediately or refrigerate until required.
- Lastly plate up and serve with whatever takes your fancy.
Ingredients
- 2 spring onions, finely chopped
- 2 salad tomatoes, deseeded and diced
- ¼ cup black beans, drained and rinsed
- ¼ cup cooked basmati rice, cooled
- ¼ cup tinned sweetcorn, drained
- ½ small red onion, finely diced
- ½ red pepper, diced
- 2 handfuls fresh parsley, roughly chopped
- 2 handfuls fresh coriander, roughly chopped
- Jerk Centre Yardie Drizzle, to taste
Sauce Used
- Yardie Drizzle
- Salad Dressing
