Black Rice Salad Recipe

Name: Black Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dry black beans, soaked overnight, cooked, drained, cooking liquid reserved; 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 cloves garlic, finely chopped; 1 teaspoon cumin; 2 cups long grain rice; 4 1/2 cups reserved bean cooking liquid; Salt and freshly ground pepper; 3 green onions, finely sliced; 1 jalapeno, finely chopped

Servings: persons

1/2 pound dry black beans, soaked overnight, cooked, drained, cooking liquid reserved
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon cumin
2 cups long grain rice
4 1/2 cups reserved bean cooking liquid
Salt and freshly ground pepper
3 green onions, finely sliced
1 jalapeno, finely chopped

1
In a medium saucepan heat oil over medium-high heat, add onions and garlic and saute until soft.
2
Add cumin and cook 1 minute.
3
Add rice and coat with the oil.
4
Add reserved cooking liquid, season with salt and pepper and bring to a boil.
5
Reduce heat to a simmer, cover pot and cook for 12 to 15 minutes.
6
Remove from the heat, fluff with a fork and fold in the cooked black beans, green onion and jalapeno.
7
Season with salt and pepper to taste.
8
Serve at room temperature.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound dry black beans, soaked overnight, cooked, drained, cooking liquid reserved, 2 tablespoons olive oil, 1 medium onion, finely chopped, 2 cloves garlic, finely chopped, and more.

Yes, Black Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Rice Salad

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