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Black Beans And Rice Salad
Recipe By : Restaurant Cooks at Home
Serving Size : 4 Preparation Time :0:25
Categories : Beans And Legumes Rice
Salads, Main Dish Today's Menu
Amount Measure Ingredient -- Preparation Method
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***SALAD***
2 cups cooked black beans -- drained
3 cups cooked brown rice
2 celery stalks -- finely chopped
1/4 cup sliced spanish olives
***DRESSING***
1 teaspoon ground coriander
2 teaspoons ground cumin
1/2 cup chopped scallions
2 tablespoons chopped fresh cilantro -- or less to taste
1/2 cup orange juice
1 1/2 tablespoons cider vinegar
3 tablespoons olive oil
2 teaspoons grated orange peel -- fresh
2 tablespoons chopped fresh parsley
1/2 teaspoon cinnamon
salt and ground black pepper -- to taste
***GARNISH***
1/2 cup chopped walnuts -- toasted
fresh cilantro
OR parsley leaves
In a mixing bowl, combine the drained beans with the rice, celery, and
Spanish olives. In a small bowl, whisk together all of the dressing
ingredients. Pour the dressing over the beans and rice mixture, and stir
thoroughly.
Top with the roasted walnuts and the cilantro or parsley.
MENU: Great for a summer barbecue served with grilled corn, Tomato-Orange
Salsa (see page 106; COOKS AT HOME), and green salad.
This beautiful dish, flavorful and substantial enough to stand on its own,
is a good potluck or picnic salad.
[PER 8-OZ SERVING: 340 calories, 10.9 G Protein, 14.2 G Fat 42.5 G
Carbohydrate, 238 MG sodium, 0 MG cholesterol.]
RECIPE FROM Moosewood Restaurant Cooks at Home (page 121) 1994, by
Vegetable Kingdom Inc., (Simon and Schuster/Fireside) / Hanneman 1998 June
Notes: http://www.moosewoodrestaurant.com/
Mc-Recipe Mailing List, June, 1998 by Kitpath on
Jun 25, 1998.
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Nutr. Assoc. : 0 0 0 0 678 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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