Friday, 1 July 2011

Rice and Black Bean Salad

Hi friends!
Happy Canada Day! We are enjoying this beautiful day together as a family! It's the first day of summer vacation and the kids have succeeded in trashing the house with Playmobil and Lego, they've played some sort of house/work game and now are outside in the blow-up pool testing to see who's Lego creations can float the best. From the looks of it, there are rigorous tests going on - splashing, wave making and canon firing. :) They are having a ball! I love my kids! And summer!!!

Here is a lovely recipe for you that I created. Its lovely cold or at room temperature and would be a great thing to bring to a pot luck. Just make sure to chill it for a few hours to bring out all of the flavours.

Rice and Black Bean Salad

1 c short grain brown rice
2 c water
1 can black beans, drained and rinsed
2 stalks celery, finely chopped
1/2 red or orange pepper, finely chopped
1/2 c corn kernels (optional)
1 green onion, finely chopped (optional)


1/2 tsp lime zest
juice from 2 limes (roll them on the counter to get the most juice)
1 tsp mustard
1-2 tbsp agave
pinch each salt, pepper, ginger powder
2 tbsp olive oil

Combine rice and water in a medium pot. Bring to a boil over high heat. Cover and reduce heat to low. Cook 35-45 minutes or until the rice is tender and the water is absorbed. Remove from heat and let stand 10 minutes. Fluff with a fork and transfer to a large bowl. Allow to cool.
Add beans, celery, peppers and corn to the rice and mix with a wooden spoon to combine.
To make the dressing combine zest, juice, mustard, 1 tbsp agave, s&p and ginger in a small bowl. Whisk to combine. Whisk in olive oil. Taste. Add in more agave if its too sour.
Pour dressing over the rice mixture. Stir well to distribute the dressing.
Cover and refrigerate for 2 hours to allow the flavours to meld.
Sprinkle green onions on top.
Serve with nacho chips, if desired.

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