Monday, July 4, 2011

Black Bean and Rice Salad

My dearest friend Trisha, made this salad for a party the other night and it was a real hit! With the black, white, green and red, it's a pretty salad as well as yummy and nutritious. Great for the 4th!

*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

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