Brown Rice And Two Bean Salad With Chili Lime Dressing Recipes

BROWN RICE AND TWO-BEAN SALAD WITH CHILI-LIME DRESSING

Steps:

• Separately, rinse the chickpeas, black beans and brown rice under cold running water. Place in separate bowls and cover the chickpeas and black beans with several inches of cold water. Cover the brown rice with 2 cups of cold water. Let the chickpeas, black beans and brown rice soak for 8 hours or overnight at room temperature.
• Drain and rinse the chickpeas and black beans separately. Add each to separate small saucepans and cover with several inches of fresh cold water. Bring each to a boil, then reduce the heat to low, cover, and simmer until tender - about 30 to 45 minutes for the black beans and about 1 to 1 1/2 hours for the chickpeas. Drain and set aside to cool.
• Meanwhile, bring the brown rice with its soaking water to a boil in a small saucepan. Reduce the heat to low, cover, and simmer for 40 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and set aside to cool.
• Place the cooled chickpeas, black beans and brown rice in a large mixing bowl. Add the vegetables and cilantro and gently combine. Whisk together the dressing ingredients in a small bowl and pour over the salad. Gently toss to mix.
• Serve at room temperature or cold.

BLACK BEANS WITH BROWN RICE

Steps:

• In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.

MEXICAN BEAN AND RICE SALAD

Steps:

• In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
• Refrigerate salad for 1 hour, toss again, and serve.

BROWN RICE AND BLACK BEAN SALAD

Steps:

• 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.