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My review
Brown Rice and Black Bean Salad
2
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 87Original recipe yields 24 servings (12 cups)
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 1115 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...