Brown Rice and Black Bean Salad

Brown Rice and Black Bean Salad

10
Ammaliatrice 1

"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

2 h {{adjustedServings}} servings 87 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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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Reviews

10
  1. 13 Ratings

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I only used the recipe as a guide but it worked really well so I'm giving 5 stars for the great combination and unique salad idea. My version: 2 cups cooked brown rice, 1 bunch collard greens (s...

This recipe is fantastic! Little salt and pepper needed to season. My one change was using frozen peas/corn instead of canned, all else the same and it turned out great. I only made 1/2 the r...

This was great! I didn't have canned collard greens, but I had some fresh greens. So I prepared just enough for the salad. I used some left over white corn, used black and green olives, (Didn'...