Home Recipes Black Beans and Rice Salad

Black Beans and Rice Salad

by Erika Nicole Kendall

2 tsp olive oil
2 tbsp chicken stock
1tsp prepared dijon mustard
1 tbsp lemon juice

1/2 cup long grain white rice (think Basmati)
1 1/2 cups cooked black beans
1/4 cup chopped parsley
1/4 cup chopped red onion
salt and pepper to taste

For dressing: In a small bowl, whist together the ingredients, or combine them in a jar with a tight-fitting lid and shake well.

For salad: Cook the rice in 1 cup of water, covered, for 20 minutes or until rice is tender but firm. Rinse and drain. Into a large bowl, put the rice, beans, parsley, onion, salt and pepper. Pour the dressing over the salad. Toss well enough to coat the salad in dressing. Serve cold. Works great over leafy greens.

You may also like

1 comment

Amber April 30, 2013 - 10:13 AM

Sounds similar to what I sometimes will eat at Chipotle. I usually don’t put dressing on it, but when I want to go meatless, I’ll order the salad with the following:

brown rice (sometimes no rice)
black beans
fajita veggies
mild salsa
medium salsa
and juice from squeezed lime.

I actually ate this yesterday. I’m thinking of having it again today. However I might add chicken and/or rice today b/c I didn’t have breakfast (I know it’s bad. I just didn’t have time.)

Comments are closed.