Brown Rice and Black Bean Salad

I am a big fan of Brown Rice.  It’s the healthy kinda carbohydrates that you want to eat.  It’s nutritious – contains high amounts of fiber and is a good source of magnesium. Brown Rice is also gluten-free and versatile; you can use it as a main dish or you can use it as a side dish.  Many of us are afraid to cook brown rice because it takes too long and sometimes it’s too grainy.  The right amount of water, simmering heat and rest are key to having brown rice that is perfectly cooked (or you can use a rice cooker).

Given its summer I wanted to create a brown rice salad verses my usual hot rice dish.  For this vegetarian friendly Brown Rice and Black beans dish I used some very fresh vegetables, fresh lime vinaigrette and cumin is the star spice.  This is an easy and immensely flavorful salad – it does take time relative to a regular toss salad; most of the time is cooking the rice and everything else is fast. This recipe is worth the time it takes to cook the rice – you can prep the veggies and make the lime vinaigrette while the rice is cooking.  It can also be made early in the day or a day ahead.  This flavorful dish is great for when you are having guests over since you can make it ahead. Serve it room temperature is usually best.

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Brown Rice and Black Bean Salad

Course Main Course
Keyword Black Beans Salad, Brown Rice, Brown Rice and Black Beans Salad, Brown Rice Salad
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 30 minutes
Total Time 1 hour 40 minutes
Servings 4 to 6 People
Author Yasmin R

Ingredients

FOR THE BROWN RICE AND BLACK BEANS:

  • 1 cup brown rice rinse till water runs clear
  • 1 -15 ounces can black beans rinse thoroughly
  • 1/2 teaspoon salt
  • 2 cups water

FOR THE SALAD"

  • 1/2 cups carrots cleaned and diced
  • 1/2 cup red bell pepper diced
  • 1/2 cup yellow bell pepper diced
  • 1/2 cup red onions diced
  • 1/2 cup celery diced
  • 1 clove fresh garlic minced
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil
  • 2 small baby cucumbers diced
  • 1 cup fresh cherry tomatoes cut in two
  • 1/2 cup fresh basil leaves
  • 4 ounces feta cheese crumbled

FOR THE LIME VINAIGRETTE:

  • 1/4 cup fresh squeezed lime juice
  • 3/4 cup extra virgin olive oil
  • 1 clove garlic minced
  • 1 teaspoon fresh oregano finely chopped
  • 1 tablespoon fresh basil chopped
  • salt and fresh ground black pepper to taste

Instructions

COOK THE RICE AND BEANS:

  1. In a five quart Dutch Oven, add two cups water, the rice, the black beans and 1/2 teaspoon salt. 

  2. Cover the pot with a tight lid. Over high-flame, bring to a boil. Reduce heat to simmer.  Simmer for 50 minutes. 

  3. Fluff rice and beans with a fork.  Cover and let stand for 10 minutes.  Remove the cover and transfer the rice and beans to a large salad bowl. Allow the rice to cool.

COOK THE VEGETABLES:

  1. While the cooked rice and beans are resting, cook the vegetables.

  2. In a saute pan, heat the olive oil over medium flame. Add the carrots, red and yellow peppers, celery and red onions. Sauté for five minutes.

  3. Add the garlic, salt, black pepper and cumin.  Sauté until fragrant - about one minute. Remove the pan from the stove and allow the vegetables to cool.

FOR THE LIME VINAIGRETTE:

  1. While the rice and beans and cooked vegetables are cooling, make the vinaigrette.

  2. In a measuring cup, add the lime juice, minced garlic, oregano, basil. Whisk gently to combine.  Gradually add the extra virgin olive oil whisking vigorously until emulsified (it will look thick and cloudy).  Add salt and pepper to taste. 

ASSEMBLING THE SALAD:

  1. Once the rice and beans and the vegetables are cooled add the vegetables to the bowl with the rice and beans.  Use a wooden spoon to gently combine.

  2. Add the cherry tomatoes, cucumbers, basil and crumbled feta cheese.  Gently combine.

    Note: I leave the basil leaves whole.

  3. Add quarter cup of the vinaigrette and gently combine.

    Plate, serve and enjoy.

    Note: You can make this dish early in the day or one day in advance - this will help the flavors to intensify.

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2 Comments Add yours

  1. KATIA JACKSON says:

    Absolutely Delicious!! As soon as Juliet Kitchen posted this recipe I knew I was going to try it and tongight I did!! So delicious!!! I did add a little cilantor to the rice ( I LOVE CILANTRO) during the last 5 minutes of cooking. I served this dish with grilled chicken and it was PERFECTION!! Thank you, Juliet Kitchen for an easy to follow and delicious recipe!! I will be back to try more of your creative dishes!!

     
    1. julietkitchen says:

      Thanks for your positive comments and I love the cilantro add.

       

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