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–+ servings

Brown Rice and Black Bean Salad

5 from 1 vote
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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:

  • In a five quart Dutch Oven, add two cups water, the rice, the black beans and 1/2 teaspoon salt. 
  • Cover the pot with a tight lid. Over high-flame, bring to a boil. Reduce heat to simmer.  Simmer for 50 minutes. 
  • 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:

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

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

  • 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.
  • Add the cherry tomatoes, cucumbers, basil and crumbled feta cheese.  Gently combine.
    Note: I leave the basil leaves whole.
  • 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.