Jamaican Rice Salad

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  • 3 cups cooked rice, cooled
  • 1 can black beans, drained and rinsed
  • 1 red bell pepper, seeded and diced
  • 1 cup diced red onion
  • 1/2 cup chopped cilantro leaves
  • Dressing:
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons red wine vinegar
  • 2 1/2 teaspoons jerk seasoning (in our Bulk Foods or your favorite)
  • 1/2 cup extra-virgin olive oil
  • Pinch of smoked serrano chili powder to taste (in our Bulk Foods)
  • Squeeze of lime juice to taste
  • Salt and freshly ground pepper to taste


Combine salad ingredients in a large bowl.
For the dressing, combine orange juice, red wine vinegar and jerk seasoning. Gradually drizzle in olive oil, whisking as you go. Start with just a pinch of the smoked serrano chili powder (it's hot!). Adjust to your taste. Squeeze in a bit of lime juice, to taste. Add salt and pepper.
Dress salad and chill for a couple hours to let flavors develop before serving.

Recipe from Central Market Poulsbo - Culinary Resource Center
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