Vegetarian Black Bean and Rice Salad Recipe

We often are asked about vegetarian recipes.  Chef-K® staff prepare vegetarian menus several times a week.  Rice and beans are such a perfect combination and the two ingredients make up a complete protein.  Rice and beans can be found in many Hispanic recipes. Cuban, Mexican, Puerto Rican, Jamaican, and Caribbean cultures have all included rice and bean dishes.  Our Bean and Rice Salad has a Hispanic flare with cilantro, lime juice, tomatoes, avocado, and peppers.

- Laurie Zerga
Founder, Chef-K Inc.

Black Bean and Rice Salad Recipe

Serves 8-10

Ingredients

• 2 cups of prepared black beans (canned ok)
• 1 cup long-grain brown rice
• 1/2 cup olive oil
• 1/2 tsp turmeric
• 2 cloves garlic, minced
• 2 green onions, minced
• 1 red bell pepper, cored, seeded and diced
• 1 jalapeno, seeded and minced (optional)
• 1 tomato, diced
• 1-2 limes (squeeze & reserve juice)
• 1 tsp red pepper flakes
• 1/4 cup cilantro, chopped (optional)
• 1 ripe avocado, cut into 1-inch slices
• Salt and pepper to taste

Directions

1. Rinse rice until water runs clear, set aside
2. Heat 2 tbsp. olive oil in a sauce pan over medium heat. Add rice and stir to mix.
3. Add turmeric and just enough water to cover rice by 1/4 inch. Reduce heat, cover and simmer for 20-25 minutes until water is absorbed.
4. Remove from heat and set aside to cool.
5. Drain and rinse black beans.

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