Black Eyed Beans and Black Rice Salad Questa ricetta è disponibile anche in italiano
This black eyed beans and black rice salad is a wholesome, healthy, filling dish to bring onto your table this summer.
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?!
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.
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.
Black Eyed Beans and Black Rice Salad Recipe
Ingredients:
250 g Black Eyed Beans (dry, or 500g cooked = 2 cans)
200 g Black Rice (or Wild Rice)
3 Salad Tomatoes
1 British Cucumber (or 2 medium sized)
Mint Leaves (fresh, 1 handful)
4 tbsp Extra Virgin Olive Oil
1.5 Lemon Juice (or the juice of 2.5 Limes)
Salt
Pepper
Method:
1. Cook the beans* if using dry ones and allow to cool down completely. If using canned drain the beans well and run them under cold water. Put aside.
2. Bring to boil approximately 1 liter of salted water. Boil the black rice according to the package instructions. Then drain and run under cold water to stop the cooking process and to cool the rice down.
3. Wash and cube both the cucumber and the tomatoes. If you prefer remove the seeds from the cucumber.
4. Wash and finely chop the mint leaves.
5. Add all the components to a large bowl, pour over the olive oil, squeeze the citrus juice and season with salt and pepper.
6. Enjoy immediately or keep in the fridge for a refreshing alternative.
This delicious Black Eyed Beans and Black Rice Salad will keep in the fridge for 4-5 days.
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
