Black beans and rice salad, a fatfree variation
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked black beans; drained |
| 3 | cups | Cooked brown rice |
| 2 | Celery stalks; finely chopped | |
| 1 | teaspoon | Ground coriander |
| 2 | teaspoons | Ground cumin |
| ½ | cup | Chopped scallions |
| 2 | tablespoons | Chopped fresh cilantro; or less to taste |
| ½ | cup | Orange juice |
| 1½ | tablespoon | Cider vinegar |
| 3 | tablespoons | Italian salad dressing; fat free |
| 2 | teaspoons | Grated orange peel; fresh |
| 2 | tablespoons | Chopped fresh parsley |
| ½ | teaspoon | Cinnamon |
| Salt and ground black pepper; to taste | ||
| Fresh cilantro OR parsley leaves | ||
Directions
SALAD
DRESSING
GARNISH
Variation from the original: I substituted fatfree Italian salad dressing for the olive oil and eliminated the spanish olives and the roasted walnut garnish.
In a mixing bowl, combine the drained beans with the rice, and celery. In a small bowl, whisk together all of the dressing ingredients. Pour the dressing over the beans and rice mixture, and stir thoroughly.
Top with the cilantro or parsley.
Recipe by: Moosewood Restaurant Cooks at Home Posted to fatfree digest by Kathleen <schuller@...> on Aug 23, 1998, converted by MM_Buster v2.0l.
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