This black eyed beans and black rice salad is a wholesome, healthy, filling dish to bring onto your table this summer.
Perfect to be carried for picnics, packed lunches and for meal prep, this whole food plant based salad will nourish you as well as keeping yourself full for longer.
Jump to:
Why you'll Love this Recipe
I have to tell you this is one of my favourite salad dishes for many reasons:
- it comes together very quickly;
- it is delicious and refreshing
- It is packed with proteins and nutrients
So, what's not to like?!
Ingredients
Making this salad is indeed very simple; all we need to have a hand, in fact, are:
- Black eyed beans: they can be both canned or boiled at home, using some handy tool like an instant pot* or a pressure cooker;
- Black rice, also known as Venus rice: nowadays there are many versions of this fantastic rice available in the shops, from pre boiled, wholemeal, wild and so on. Just make sure to follow the instructions on the packet when cooking the rice, then make sure to run it under cold water to stop the cooking process.
- Cucumber: there is no rule, just choose any cucumber you like or you have at hand.
- Tomatoes: as per cucumber, use any tomatoes you like. I personally like using salad tomatoes because they are crunchy and meatier.
- Extra virgin olive oil;
- Lemon or lime juice;
- Fresh mint leaves;
- Salt and pepper to taste.
*If you are going to cook the black eyed beans in the instant pot, just measure half the weight of the cooked beans the recipe calls for, cover them with water (or until you reach the minimum line sign) and a pressure cook for 30 minutes with natural release. You won't need to soak the beans prior to cooking.
How to make Black Eyed Beans and Black Rice Salad
1. Cook the Black Rice
Prepare the black rice according to packet instructions. Allow it to cool slightly or fully, depending on whether you want a warm or cold salad.
2. Prepare the Black Eyed Beans
If using dried beans, soak overnight and cook until tender. For canned beans, drain and rinse thoroughly.
3. Chop the Veggies
Dice your cucumber and tomatoes. Chop the mint finely.
4. Mix the Dressing
In a small bowl, whisk together olive oil, lemon juice, salt, pepper and finely chopped mint.
5. Combine Everything
In a large mixing bowl, combine cooked black rice, black eyed beans, chopped vegetables and herbs. Pour over the dressing and toss well to combine.
6. Serve or Chill
Serve immediately or refrigerate for at least 30 minutes to let the flavours meld.
Serving Suggestions
- Serve as a main dish for a light yet satisfying lunch.
- Pair with grilled vegetables or plant-based protein for a more filling dinner.
- Great as a side at BBQs or picnics.
Storage Tips
- This salad keeps well in the fridge for up to 3 days.
- Ideal for meal prep or to take to work or school lunches.
Nutritional Highlights
- High in plant protein
- Rich in fibre
- Naturally gluten-free
- Full of antioxidants from black rice and fresh veg
Recipe
For other summery inspiration also visit these recipes:
– Italian Style Potato Salad
– Light Coleslaw Salad
– Vegan Russian Salad
– Rich and Refreshing Quinoa Salad
– Borlotti and Sundried Tomato Salad
– One Pot Quinoa & Lentil Rainbow Bowl
- Potato, Rice and Nori Bake
- Chickpea and Black Bean Salad
- Vegan Carrot Dogs
- Borlotti and Sundried Tomato Salad
- Vegan Salmon and Cheese Bread Pinwheels
- Sweet Potato Falafels
- Couscous Stuffed Peppers
If you then want to subscribe to the blog by email, just do it by entering your email address below. You will receive an email every time a new recipe is published. No spam! Not my thing!
Leave a Reply