*Cook 1 cup short grain brown rice in 2 1/4 cup water + 1/2 tsp salt. Following pkg. directions.
*Place cooked rice in a 2 qt bowl and place in fridge to cool.
1 can black beans, drained and rinsed
1 can sliced black olives, drained
2/3 cup chopped fresh parsley
1 large (or 2 Roma) tomato, chopped
1/2 sweet red pepper, chopped
1 tablespoon chopped fresh, or 1tsp dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
Stir into cool or partially cooled rice together with:
juice of 1 1/2 limes
1/3 cup olive oil
1/4 cup red wine vinegar
5 dashes Tabasco sauce (to taste) or sauce of choice
Add all the veggies and seasonings.Cover and return to fridge to continue chilling. Check seasonings before serving cold or at room temperature.
Notes: Can substitute white rice (reduce cooking water to 2 cups) for brown; can substitute halved or quartered cherry tomatoes. Use your imagination on the fresh and dried herbs, though the fresh parsley is a key ingredient. Feel free to increase the amount of fresh vegetables. Sliced green onion is one option. Avocado is good if you're going to consume the entire salad the same day, but it doesn't keep.
Source: Trisha Lindsey