For a spicy kick from the Caribbean why not give Caribbean rice and black bean salad a try. Bright, vibrant and filled with the colors and flavors of Summer!
Prep Time

10 mins mins

Cook Time

- mins

Total Time

10 mins mins




  • 2 1/2 cups cooked Laila Long Grain Rice (room temperature or cold, about 1 cup uncooked)
  • 1/2 cup olive oil
  • 1/4 cup cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp cumin
  • 1 tsp minced garlic (no more than 1 teaspoon or less of fresh garlic, as it will be too overpowering!)
  • 1 tsp sugar (optional)
  • salt and black pepper (to taste)
  • cayenne pepper (optional)
  • 1 (15oz) can black beans, rinsed and well drained
  • 1 (10oz) can canned corn niblets, well drained
  • 1 small yellow bell pepper, seeded and chopped
  • 1 small red bell pepper, seeded and chopped
  • 3 spring onions, chopped (can use more or less)


  • In a small bowl whisk together oil, vinegar, Dijon mustard, cumin and garlic until well blended;
  • Season with salt and pepper to taste, add in some sugar if you find that the dressing is too strong.
  • In a medium bowl combine the cooled or cold cooked rice, black beans, corn niblets, bell peppers and green onions (feel free to add tomatoes and cucumber if you wish)
  • Add in enough dressing to moisten
  • Toss to combine (you don't have to use the full amount of dressing)
  • Season once again with salt and pepper (or cayenne pepper).
  • Can be made hours ahead, cover and chill.
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