Rice and Bean Salad Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Beans · Cooking Club · Rice · Salads · Side Dishes

Rice and Bean Salad

From Dorothy McNett's recipes at www.dorothymcnett.com. Use brown rice, red rice, wild rice or a combination. The combination of beans and rice provides nearly complete protein as well as numerous wonderful nutrients and fiber.

1 cup brown rice
2 3/4 cups water, or vegetable stock
2 cups cooked beans or lentils
1 small onion, diced
1-2 slices chorizo, salami or prosciutto, diced (optional)
1/4 cup extra virgin olive oil
1/2 cup black or green olives
1/4 cup diced parsley
1/2 teaspoon fine sea salt
freshly ground peppercorns, as desired

Combine rice and water. Cover. Steam as desired, using your rice cooker or microwave oven or heavy bottomed saucepan. Use good quality canned organic black beans, or cook up some lentils. Combine cooked rice and beans (hot, warm, or chilled) with all ingredients in a beautiful bowl, correct seasoning and serve.

Recipe created 2002-08-19.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.