Black Beans And Rice Salad Recipe
Ingredients
| Cooked black beans | 2 Cup (16 tbs), drained | |
| Cooked brown rice | 3 Cup (16 tbs) | |
| Celery stalks | 2 , finely chopped | |
| Spanish olives | 1/4 Cup (16 tbs), sliced | |
| Ground coriander | 1 Teaspoon (DRESSING) | |
| Ground cumin | 2 Teaspoon (DRESSING) | |
| Scallions | 1/2 Cup (16 tbs), chopped (DRESSING) | |
| Cilantro | 2 Tablespoon, chopped (DRESSING) | |
| Orange juice | 1/2 Cup (16 tbs) (DRESSING) | |
| Cider vinegar | 1 1/2 Tablespoon (DRESSING) | |
| Olive oil | 3 Tablespoon (DRESSING) | |
| Orange peel | 2 Teaspoon, freshly grated (DRESSING) | |
| Parsley | 2 Tablespoon, chopped (DRESSING) | |
| Cinnamon | 1/2 Teaspoon (DRESSING) | |
| Ground black pepper | 1 To taste (DRESSING) | |
| Walnuts | 1/2 Cup (16 tbs), chopped (DRESSING) | |
| A few fresh cilantro or parsley leaves | ||
| Salt | To Taste | |
Directions
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 toasted walnuts and the cilantro or parsley.
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 toasted walnuts and the cilantro or parsley.
Chef
