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Tuesday, September 27, 2016

Black Bean & Rice Salad



Here's another dish I made for the 2015 Earth Day Food & Wine Festival - black bean & rice salad. I forget how fast & easy this one is to make, and just how tasty it turns out.

Brown Rice & Black Bean Salad 
1c cooked brown rice - rinsed & drained after cooking
15 oz can black beans, rinsed & drained
3/4c bell pepper, diced
1/4c carrot, peeled & diced
1/4c red onion, diced
1/8c green onion, diced for garnish

1/3c olive oil (we really like California Olive Ranch brand)
1/2c sugar
1/2c red wine vinegar

Combine olive oil, sugar & red wine vinegar in a small pot, bring contents to a slow boil until sugar has dissolved, remove from heat

Cook rice using package directions as a guideline, try to keep rice a bit al-dente so it has texture when added to the salad

Make sure rice is cooled all the way before mixing into the salad

Drain & rinse black beans

Cut bell pepper, red onion, carrot into bite sized pieces

Mix all ingredients together

Garnish with green onion & enjoy

If you refrigerate, bring back to room temperature before eating to allow the olive oil to liquefy again

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