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 New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. 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