Vegetable, black bean and brown rice salad

Vegetable, black bean and brown rice salad


21 people made this

About this recipe: A perfect salad dish to be served during summer. Cooked brown rice is tossed with kale, black beans, peas, sweetcorn, chillies, olives and tomatoes. Serve with anything you fancy.


Serves: 24 

  • 285g uncooked brown rice
  • 700ml water
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 250g kale, stems removed, roughly chopped, blanched for 2-3 minutes
  • 1 (410g) tin black beans, rinsed and drained
  • 1 1/2 (300g) tins garden peas, rinsed and drained
  • 1 1/4 (340g) tins sweetcorn, drained
  • 1 (130g) tin chopped green chillies
  • 50g sliced black olives
  • 1 (400g) tin whole plum tomatoes, undrained and chopped
  • salt and freshly ground black pepper to taste

Prep:10min  ›  Cook:50min  ›  Extra time:1hr  ›  Ready in:2hr 

  1. Bring the brown rice, water, olive oil and 1//2 teaspoon salt to the 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.
  2. Stir the kale, black beans, garden peas, sweetcorn, green chillies, olives and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.


Chopped green chillies can be purchased online. Alternatively, you could use fresh chillies to taste.

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