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Black Bean Salad

 

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Black Bean Salad
 

 

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Recipe

Black Bean Salad

This is a recipe I found in The Cooking Cardiologist cook book. I'll give you the recipe but I varied a little in the preparation. I put in everything raw into my pressure cooker and cooked it on high pressure for 20 minutes due to the brown rice. I didn't use the dressing. I used it with salmon (from the pouches from Bumble Bee). I added about 1 teaspoon of balsamic vinegar to my single serving and about 1/2 cup of black olives also. We ate this during the 9 days. Actually you can eat this alone or add meat, fish, or chicken to it as a one dish meal.

Times

  • Cook Time : 20 minutes min
  • Ready Time : 20 min

Servings

8 Servings

Ingredients

  • 15 ounce cans black beans drained and rinsed
  • 2 1/2 cups brown rice
  • 15 ounce cans chopped tomato The recipe called for a tomato that is seeded and chopped
  • 3/4 cup celery thinly sliced
  • 3/4 cup sweet onion chopped
  • 2 tablespoons minced fresh cilantro optional
  • 1/2 cup white wine vinegar
  • 1 tablespoon olive oil optional
  • 2 teaspoons garlic fresh and crushed
  • 2 teaspoons sugar
  • salt to taste

Directions

I have an electric pressure cooker. I browned the celery, pepper,and onion for about 3-4 minutes using about 1 tablespoon olive oil. I added the beans,raw rice, and canned chopped tomatoes with about 4 cups of water. I set it for high pressure for 20 minutes to cook the rice. I never used the dressing.

It is tasty hot, warm or cold. When I had it the next day, I added about 1 teaspoon of balsamic vinegar and about 1/2 cup of black olives.

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