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My review
Brown Rice and Black Bean Salad
Ammaliatrice
"This is one of our summer staples. It goes together quickly and easily; it's good for you and yummy. It's also very versatile. The first night it's a stand-alone salad; the second night, heat a portion in a pan with an additional canned veggie and it's a side dish. If you have a favorite veggie, add that; if you hate corn, leave it out. Have fun and eat without guilt!"
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Ingredients
2 h servings 87 calsOriginal recipe yields 24 servings (12 cups)
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Directions
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Ready In
- 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.
Nutrition Facts
Per Serving: 87 calories; 1.7 g fat; 16 g carbohydrates; 2.6 g protein; 0 mg cholesterol; 324 mg sodium. Full nutrition
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Reviews
Read all reviews 1114 Ratings
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Most helpful positive review
8/23/2009
I only used the recipe as a guide but it worked really well so I'm giving 5 stars for the great combination and unique salad idea. My version: 2 cups cooked brown rice, 1 bunch collard greens (s...
Most helpful critical review
11/11/2009
Prepared as is, this would have been very bland. Except for frozen peas, I used all fresh veggies, and I added beet greens. I also used quinoa, and roasted fresh green chiles. Since I didn't use...
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8/23/2009
I only used the recipe as a guide but it worked really well so I'm giving 5 stars for the great combination and unique salad idea. My version: 2 cups cooked brown rice, 1 bunch collard greens (s...
8/16/2009
This recipe is fantastic! Little salt and pepper needed to season. My one change was using frozen peas/corn instead of canned, all else the same and it turned out great. I only made 1/2 the r...
3/16/2010
This was great! I didn't have canned collard greens, but I had some fresh greens. So I prepared just enough for the salad. I used some left over white corn, used black and green olives, (Didn'...
8/2/2010
With a few modifications, this turned out great. I served it as a warm dish. I cooked the rice in a rice cooker and then added the other ingredients to the cooker after the rice was done. I u...
11/11/2009
Prepared as is, this would have been very bland. Except for frozen peas, I used all fresh veggies, and I added beet greens. I also used quinoa, and roasted fresh green chiles. Since I didn't use...
7/18/2011
I loved this dish, the hubs, not so much. I would recommend using fresh veggies, sauteed, can veggies can have so much sodium.
6/30/2011
Easy to make & not bad...but honestly--didn't thrill me. It was fine, but kind of lame. I added a bit of red pepper flakes & a touch of hot sauce to spice it up, which seemed to help. Even th...
1/3/2012
Mmmmm good! I microwaved fresh collard greens (5min) and used precooked frozen rice medley to cut down cooking time from 2hrs to 10 min. Added fresh parsley, dried basil, dried oregano, frozen...