Black Bean and Rice Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 cups
- 1 teaspoon kosher salt
- 1 tablespoon distilled white vinegar
- 1/4 cup extra-virgin olive oil
- freshly ground black pepper
- 1 cup long grain brown rice
- 1 medium red onion, finely chopped
Preparation Bring a medium saucepan of salted water to a boil. Add the rice and cook, stirring occasionally, just until tender, about 25 minutes. Drain and rinse well with cold water until cool. Transfer to a large bowl. Heat 2 tablespoons of the oil in the same saucepan over medium heat until hot. Add the chile, onion and garlic and stir until slightly softened, about 3 minutes. Add the corn and salt and cook, stirring, just until heated through, about 1 minute. Transfer the vegetables to the bowl with the rice and toss to mix. Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again. Cooks' Note:•Here we cook the rice in plenty of water, like pasta, so that it stays tender after you cool it off. •If your little ones love the spicy stuff, include mini bottles of hot sauce in their lunch boxes.Nutritional analysis per cup: 308 calories, 11g fat (1.5g saturated), 44g carbohydrates, 7.5g fiber, 8g protein Nutritional analysis provided by Nutrition Data Real Food For Healthy Kids reprinted with permission of William Morrow/An Imprint of HarperCollins Publishers.
Preparation Bring a medium saucepan of salted water to a boil. Add the rice and cook, stirring occasionally, just until tender, about 25 minutes. Drain and rinse well with cold water until cool. Transfer to a large bowl. Heat 2 tablespoons of the oil in the same saucepan over medium heat until hot. Add the chile, onion and garlic and stir until slightly softened, about 3 minutes. Add the corn and salt and cook, stirring, just until heated through, about 1 minute. Transfer the vegetables to the bowl with the rice and toss to mix. Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again. Cooks' Note:•Here we cook the rice in plenty of water, like pasta, so that it stays tender after you cool it off. •If your little ones love the spicy stuff, include mini bottles of hot sauce in their lunch boxes.Nutritional analysis per cup: 308 calories, 11g fat (1.5g saturated), 44g carbohydrates, 7.5g fiber, 8g protein Nutritional analysis provided by Nutrition Data Real Food For Healthy Kids reprinted with permission of William Morrow/An Imprint of HarperCollins Publishers.
