Black Bean and Brown Rice Salad
This Black Bean and Brown Rice Salad is quick, nutritious, and bursting with flavor—a perfect, versatile dish for any meal or occasion!
Equipment
- Large Bowl
- Cutting Board
- Grater
- Measuring cups and spoons
- Wooden Spoon or Spatula
Ingredients
- 1 1/2 cups black beans home-cooked or 1 (15-ounce) can black beans, drained and rinsed
- 3 cups brown rice cooked to package directions, cooled
- 1 1/2 cups zucchini raw, finely grated
- 1/4 cup cilantro freshly chopped
- 1/2 teaspoon cumin
- 1 teaspoon black pepper
- Kosher or sea salt to taste
- 2 cloves garlic chopped
- 1 tablespoon olive oil
- 1/2 cup red onion diced
- 1/2 cup Parmesan cheese grated
Instructions
- If you’re using home-cooked black beans, ensure they are thoroughly cooked and cooled. If using canned beans, simply drain and rinse them under cold water to remove excess sodium.
- Follow the package instructions for cooking your brown rice. Once cooked, allow it to cool completely. This step is crucial for preventing the salad from becoming soggy.
- Using a grater, finely grate the zucchini. This will not only add texture but also a subtle sweetness to the salad.
- Dice the red onion and chop the garlic and cilantro. The freshness of these ingredients will elevate the dish.
- In a large bowl, combine the cooled brown rice, black beans, grated zucchini, diced red onion, chopped garlic, and cilantro. Toss gently to combine.
- Add olive oil, cumin, black pepper, and salt to taste. Mix everything well, ensuring the flavors meld beautifully together.
- Finally, sprinkle the grated Parmesan cheese over the salad and give it one last gentle toss. The cheese adds a creamy richness that complements the other ingredients.
- For the best flavor, let the salad sit in the fridge for at least 30 minutes before serving. This allows the ingredients to marinate and enhance the overall taste.
Notes
- Ensure the brown rice is completely cooled before mixing to prevent a soggy salad.
- Rinse canned beans thoroughly to reduce sodium and improve flavor.
- For a protein boost, substitute brown rice with quinoa or add grilled chicken, shrimp, or tofu.
- Store the salad in the fridge for up to 5 days; leave out cheese if freezing.
- Customize with bell peppers, corn, or use feta cheese for different flavor profiles.