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Black Beans And Rice Salad

Chef.Foodie's picture
Ingredients
  Cooked black beans 16 Ounce, drained (2 Cups)
  Cooked brown rice 3 Cup (48 tbs)
  Celery stalks 2 , finely chopped
  Sliced spanish olives 1⁄4 Cup (4 tbs)
For dressing
  Ground coriander 1 Teaspoon
  Ground cumin 2 Teaspoon
  Chopped scallions 1⁄2 Cup (8 tbs)
  Chopped fresh cilantro 2 Tablespoon
  Orange juice 1⁄2 Cup (8 tbs)
  Cider vinegar 1 1⁄2 Tablespoon
  Olive oil 3 Tablespoon
  Freshly grated orange peel 2 Teaspoon
  Chopped fresh parsley 2 Tablespoon
  Cinnamon 1⁄2 Teaspoon
  Salt To Taste
  Ground black pepper To Taste
  Chopped toasted walnuts 1⁄2 Cup (8 tbs)
  Fresh cilantro leaves/Parsley leaves 6 (Use A Few)
Directions

In a mixing bowl, combine the drained beans with the rice, celery, and Spanish olives.
In a small bowl, whisk together all of the dressing ingredients.
Pour the dressing over the beans and rice mixture, and stir thoroughly.
Top with the toasted walnuts and the cilantro or parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
10 Minutes
Servings: 
4

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