Brown Rice and Black Bean Salad

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

Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 50 mins

    TOTAL : 1 hr

    SERVING : 24

    YIELD : 12 cups

  • 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.

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  • 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.

Per Serving: 87 calories; protein 2.6g; carbohydrates 16g; fat 1.7g; sodium 324.2mg.