Recipes Black Bean and Rice Salad with Spicy Lime Dressing 4.5 (2) 2 Reviews Sriracha adds the punch to this spicy dressing with fresh lime juice. Slideshow: Make-Ahead Picnic Salads By Phoebe Lapine Phoebe Lapine F&W Digital Food Awards Winner Website Feed Me Phoebe Profile Phoebe Lapine is an amazing self-taught cook who creates healthy takes on comfort food in her tiny Manhattan apartment. For a quesadilla, she sandwiches a small amount of cheddar cheese with melted leeks and grated carrots; for tacos, she blends avocado with nonfat Greek yogurt to make a healthier version of crema. "My philosophy is to eat a lot of good with a little bad," she says. A private chef and culinary instructor, she always teaches her students how to dice an onion properly. "The better they do it, the less they'll cry," she says. "I save people from a lot of tears." Food & Wine's Editorial Guidelines Published on January 27, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Active Time: 10 mins Total Time: 25 mins Yield: 4 Ingredients 1 cup white basmati rice 1 3/4 cups water One 15-ounce cans black beans, rinsed and drained 1/4 cup finely chopped cilantro leaves 2 scallions, thinly sliced 2 tablespoons lime juice 2 tablespoons olive oil 2 teaspoons Sriracha 2 teaspoons honey 1 teaspoon salt 1/2 teaspoon cumin Directions In a medium saucepan, cover the rice with the water. Bring to a simmer, cover and cook over low heat until the rice is tender and the water has been absorbed, about 18 minutes. Remove the saucepan from the heat and let stand, covered, for 5 minutes. Meanwhile, in a medium mixing bowl, toss together the beans, cilantro, scallions, lime juice, olive oil, Sriracha, honey, salt and cumin until combined. Stir in the cooled rice and taste for seasoning. Transfer to a platter and serve alongside tacos or simple grilled chicken. Rate it Print