Brown Rice and Black Bean Salad The Best Recipes

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Brown Rice and Black Bean Salad

"This is one of our summer staples. It goes together quickly and easily; it's good for you and yummy. It's also very versatile. The first night it's a stand-alone salad; the second night, heat a portion in a pan with an additional canned veggie and it's a side dish. If you have a favorite veggie, add that; if you hate corn, leave it out. Have fun and eat without guilt!"

Ingredients :

• 1 1/2 cups uncooked brown rice
• 3 cups water
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1 (14.5 ounce) can collard greens, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can green peas, rinsed and drained
• 1 (15.25 ounce) can corn kernels, drained
• 1 (4 ounce) can chopped green chilies
• 1 (4 ounce) can sliced black olives
• 1 (14.5 ounce) can Italian-style tomatoes, undrained and chopped
• salt and freshly ground black pepper to taste

Instructions :

Prep : 10M	Cook : 24M	Ready in : 2H

• Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
• Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.

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