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.
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Review Body: I have been looking for a good dressing recipe for a bean and rice (and corn, bel peppers and cilantro) salad that I have made for years. My dressing has always been a bit hit or miss. This dressing is a hit. I did confuse scallions with shallots and used shallots instead. But it was all good. However I had salted my rice and used canned beans that were also salted, and I found with the salty dressing it was too much. You might want to cut the salt in half then add more later to taste.