Brown Rice and Black Bean Salad9 Reviews
- Prep: 10 min
- Cook: 50 min
- Ready In: 2 hr
“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!” - by Ammaliatrice
Original recipe yields 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.
- 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.
Amount Per Serving (24 total)
- 87 cal
- 1.7 g
- 16 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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 (steamed..." See more for 10 minutes and chopped into bite sized pieces), 2 diced tomatoes, 1 and 1/2 cups thawed frozen corn, 2 thinly sliced carrots, 1 cup pinto beans, 4 oz can sliced black olives, 2 finely minced cloves of garlic, 1 diced cucumber, squeeze of lemon, salt & pepper. As you can see mine is just a slight variation of the original because I wanted to use up all the odds and ends I had lurking around the fridge. Thanks for a great recipe idea!"
"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 recipe ..." See moreand it still made a large portion."
"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't have..." See more any green chiles). I already had some left over brown rice, used it and mixed everything together and oh my Lord, this was great! I love collard greens and so does my husband! This came out so great....and then it hit me, I forgot to add the left over black beans and the Italian tomatoes! Not to worry, we had some of the salad left over, I'll add these last two ingredients for lunch and really enjoy! Thank you for this recipe! I must make this for company when I host another dinner party! What a wonderful alternative for many items I like! This salad really rocks!!!!"
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