Brown Rice and Black Bean Salad

Salads

Ingredients

  • 1 ½ cups uncooked brown rice
  • 3 cups water
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • 1 (14.5 ounce) can collard greens, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can green peas, rinsed and drained
  • 1 (15.25 ounce) can corn kernels, drained
  • 1 (4 ounce) can chopped green chilies
  • 1 (4 ounce) can sliced black olives
  • 1 (14.5 ounce) can Italian-style tomatoes, undrained and chopped
  • salt and freshly ground black pepper to taste

    • Directions

  • Step 1

    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.

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  • Step 2

    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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