Black Beans and Rice with Balsamic Avocado Salsa

Cooking Time: 30-35 Min    Servings: 4

Products needed:

Persian Lime Infused Olive Oil


Black beans:

  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced or crushed
  • ½ teapoon crushed red pepper
  • 3 cans black beans, one drained
  • ½ teaspoon cumin
  • ¼ teaspoon garlic salt
  • ½ teaspoon salt
  • 1 teaspoon fresh ground black pepper


  • ¾ teaspoon ground turmeric
  • ¼ teaspoon ground cumin
  • pinch of cinnamon
  • 1 tablespoon Olive Scene bold Extra Virgin Olive Oil
  • 3 cups water
  • 2 chicken bullion cubes
  • 1½ cups long grain rice

Balsamic Avocado Salsa:

  • 4 good size, firm tomatoes, chopped
  • 1 small red onion, chopped
  • 2 avocados, chopped
  • 1-2 teaspoons Olive Scene Persian Lime Extra Virgin Olive Oil
  • 1- 2 teaspoons Olive Scene Mango Balsamic Vinegar


  1. Heat a splash of olive oil in a medium pot.
  2. Add onion, bell pepper, garlic and crushed red pepper and let cook over medium heat for about 5 minutes until the onion and peppers have softened.
  3. Add black beans, cumin, garlic salt, salt and pepper.
  4. Stir.
  5. Let simmer on medium low for 25-30 minutes until beans are soft and heated through.
  6. Add ¼ cup water if becoming too dry.
  7. In a medium saucepan, heat cumin and cinnamon, stirring over low heat until fragrant, about 30 seconds.
  8. Add the oil, and rice and heat until the rice is translucent.
  9. Add the water and bouillon and bring to a boil.
  10. Cover and reduce heat to a bare simmer.
  11. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.
  12. Remove from heat and let sit, covered, without stirring, for 10 minutes.
  13. Fluff with a fork.
  14. Combine chopped salsa vegetables.
  15. Cover in a drizzle of Persian Lime Olive Oil and drench in Mango Balsamic Vinegar.
  16. Stir well and let marinate for a few minutes before serving.
  17. Put beans on rice and top with Avocado Salsa.
  18. Add additional balsamic vinegar to taste if you’d like.

* Optional, add left over, cooked, chopped, pork or chicken to beans half way through cooking