Archived Recipe
Sweet Basil Archived Recipes

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Sweet Basil brought a bit of the Caribbean to the 2004 Scottsdale Culinary Festival. Chef Amy Barnes served Calypso Pork with the Black Bean & Rice Salad. Ja, Mon!

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CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD
Serves 6
INGREDIENTS
1/2 cup olive oil
1/4 cup apple cider vinegar
1 TBSP Dijon mustard
1 tsp ground cumin
1 tsp minced garlic

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2 1/2 cups cooked long-grain white rice (about 1 cup raw), cooled
1 15-oz can black beans, rinsed, drained
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
1 cup chopped green onions
Lettuce leaves (optional)
PREPARATION
1. Whisk oil, vinegar, mustard, cumin and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.
2. Combine rice, beans, peppers and onions in large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
3. Line large serving bowl with lettuce leaves, if desired. Spoon salad into bowl and serve.

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Sweet Basil Gourmetware & Cooking School
10749 North Scottsdale Road #101
Scottsdale, Arizona 85260
Northeast Corner of Scottsdale & Shea
Tel: 480-596-5628
Fax: 480-367-1722
www.sweetbasilgourmet.com
E-Mail:sweetbasil@sweetbasilgourmet.com
Hours:
Monday - Saturday 9:30AM - 6PM
Sunday - 12 Noon - 4PM

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