Black Eyed Beans and Black Rice Salad

Print Recipe

5 from 1 vote

This black eyed beans and black rice salad is a wholesome, healthy, filling dish to bring onto your table this summer.

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Servings: people

Calories: 409kcal

Author: Adriana Z.

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 tablespoon Extra Virgin Olive Oil
1.5 Lemon Juice or the juice of 2.5 Limes
Salt
Pepper

Instructions

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.
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.
Wash and cube both the cucumber and the tomatoes. If you prefer remove the seeds from the cucumber.
Wash and finely chop the mint leaves.
Add all the components to a large bowl, pour over the olive oil, squeeze the citrus juice and season with salt and pepper.
Enjoy immediately or keep in the fridge for a refreshing alternative.

Notes

*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.

This delicious Black Eyed Beans and Black Rice Salad will keep in the fridge for 4-5 days.

Nutrition