Brown Rice and Black Bean Salad
Nutrition :
280 calories,
3.2 stars -
based on 221 reviews
Yield : 12 cups
Ingredients
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1 ½ cups uncooked brown rice3 cups water1 tablespoon extra virgin olive oil½ teaspoon salt1 (14.5 ounce) can collard greens, drained1 (15 ounce) can black beans, rinsed and drained1 (15 ounce) can green peas, rinsed and drained1 (15.25 ounce) can corn kernels, drained1 (4 ounce) can chopped green chilies1 (4 ounce) can sliced black olives1 (14.5 ounce) can Italian-style tomatoes, undrained and choppedsalt and freshly ground black pepper to taste
Directions
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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.
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