Vegetable, black bean and brown rice salad

    (13)
    2 hours

    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.


    21 people made this

    Ingredients
    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

    Method
    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.

    Ingredients

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

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (10)

    by
    28

    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 (steamed for 10 minutes and chopped into bite sized pieces), 2 diced tomatoes, 1 and 1/2 cups thawed frozen corn, 2 thinly sliced carrots, 1 cup pinto beans, 4 oz can sliced black olives, 2 finely minced cloves of garlic, 1 diced cucumber, squeeze of lemon, salt & pepper. As you can see mine is just a slight variation of the original because I wanted to use up all the odds and ends I had lurking around the fridge. Thanks for a great recipe idea!  -  23 Aug 2009  (Review from Allrecipes US | Canada)

    by
    20

    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 recipe and it still made a large portion.  -  16 Aug 2009  (Review from Allrecipes US | Canada)

    by
    13

    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't have any green chiles). I already had some left over brown rice, used it and mixed everything together and oh my Lord, this was great! I love collard greens and so does my husband! This came out so great....and then it hit me, I forgot to add the left over black beans and the Italian tomatoes! Not to worry, we had some of the salad left over, I'll add these last two ingredients for lunch and really enjoy! Thank you for this recipe! I must make this for company when I host another dinner party! What a wonderful alternative for many items I like! This salad really rocks!!!!  -  16 Mar 2010  (Review from Allrecipes US | Canada)

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