Jamaican Rice SaladAngie McGowan
I just love rice salads in the summer. I make several different ones, and today I had the idea to turn my Jamaican rice recipe into a salad recipe. One of my son’s favorite foods is rice, made anyway, so he loved it. I added fresh pineapple, green, red and yellow peppers, and red onion. I used lots of spices in the dressing. Jamaican spice recipes vary greatly. For mine I used lots of spices – cinnamon, nutmeg, allspice, cumin, coriander and thyme. All these spices make the dressing so good. If you want to add a little heat, add a few pinches of red pepper flake or a dash of cayenne pepper.
Jamaican Rice Salad
3 cups cooked rice
1 can black beans, rinsed and drained
2 cups chopped pineapple, fresh or canned
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 red onion, chopped
the juice of 2 limes
1/4 cup olive oil
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon garlic powder
1/4 teaspoon allspice
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon dried thyme
1 teaspoon black pepper
1. Cook rice according to package directions. For more flavor, I cook it with chicken stock.
2. Combine all ingredients for salad in a large bowl. In a separate bowl, combine all ingredients for dressing but oil. Whisk well. While whisking, stream in olive oil.
3. Pour dressing over salad and toss well.