Black Bean and Brown Rice Salad
User Reviews
4.7
18 reviews
Excellent
Black Bean and Brown Rice Salad
Report
A colorful side dish that's perfect for picnics, tailgating, barbecues and alfresco entertaining.
Share:
Ingredients
FOR THE RICE:
- 4 cups brown rice
- water to cook the rice
FOR THE RICE SALAD:
- 1 red bell pepper chopped into 1/2 inch dice
- 1 yellow bell pepper chopped into 1/2 inch dice
- 1 orange bell pepper chopped into 1/2 inch dice
- 3 scallions (white and green parts) chopped
- 15 ounce can black beans drained
- ½ red onion chopped into 1/2 inch dice
- 4 large curly kale leaves tough stems removed
FOR THE DRESSING:
- 3 cloves garlic minced
- 1½ teaspoons cumin
- 1 lime zested
- 2 tablespoons lime juice usually 1 1/2-2 limes -- Use the one you zested.
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 6 tablespoons olive oil
Instructions
FOR THE BROWN RICE:
- Fill a large saucepan (with a lid) with water about 3/4 way up. Bring the water to a boil and add about 1 teaspoon kosher salt. Stir in the rice and cook about 5 minutes few than according to the package times.
- Drain the rice well in a fine mesh colander. Transfer the rice back to the saucepan and put the lid on tightly. Let the rice rest in the pot for 10 minutes. (This actually steams the rice).
- Transfer the rice to a large (wide) bowl and spread it out in an even layer. Set aside for the rice to cool and dry completely.
FOR THE RICE SALAD:
- In a large bowl combine the bell peppers, red onion and scallions. Mix to combine.
- Wash the kale leaves and spin in a salad spinner. Transfer to a large cutting board and massage the kale for 2-3 minutes with your hands until it's very soft and fragrant and the leaves have turned a dark, bright green.
- Bunch the kale tightly into a ball and use a sharp knife to cut very thin slices of the kale. Add the kale to the pepper mixture.
- Rinse and drain the black beans in a colander, running fresh water over them to remove any bean liquid. Let the beans rest for a minute or so to drain completely. Add the beans to the pepper mixture and toss gently.
FOR THE DRESSING:
- In a medium bowl or 2-cup glass measuring cup combine the garlic, dijon mustard, lime zest, lime juice, kosher salt, black pepper and cumin. Whisk well to combine. Slowly pour the olive oil into the dressing, whisking constantly so that the dressing emulsifies.
ASSEMBLE THE SALAD:
- Add the bell pepper mixture to the cooled and dry rice and toss well to combine.
- Add the dressing a little at a time, tossing after each addition just until the salad is well dressed but not sopping wet. You don't want to overdress the salad. (Any leftover dressing can be used on salads or to dress steamed vegetables).
- Serve at room temperature or chilled. Salad can be made a day or two ahead of time.
Nutrition Information
Show Details
Calories
398kcal
(20%)
Carbohydrates
60g
(20%)
Protein
8g
(16%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
371mg
(15%)
Potassium
471mg
(13%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
2580IU
(52%)
Vitamin C
71mg
(79%)
Calcium
75mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 371mg | 15% |
| Potassium | 471mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 2580IU | 52% |
| Vitamin C | 71mg | 79% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
Other Recipes
You'll Also Love
Sweet Potato and Black Bean Mexican Salad
American, International, Vegetarian, Vegan, gluten-free
0.0
(0 reviews)
Sweet Potato and Black Bean Kale Salad
American, International, Vegetarian, gluten-free
4.3
(12 reviews)