Rice & Bean Salad
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Type of meal : | Salads | Salads
Special diet :
1 medium onion, chopped
4 cloves garlic, minced
1 tbsp (15 mL) olive oil
1 cup (250 mL) long grain rice
1 tbsp (15 mL) fresh thyme OR 1 tsp (5 mL) dried thyme leaves
2 cups (500 mL) chicken or vegetable stock
1-19 oz (540 mL) can black or kidney beans, rinsed and drained
1/2 EACH green and red pepper, diced
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) lemon juice
Salt and pepper
2 medium tomatoes, chopped
1/2 cup (50 mL) cilantro or parsley leaves
On medium heat, sauté onion and garlic in a large saucepan in olive oil until onions are translucent. Add rice, thyme, and stock. Bring to a simmer and cover. Reduce to low heat and cook until rice is tender, about 20 minutes.
Remove from heat and add beans, diced peppers, 3 tablespoons (45 mL) olive oil, and lemon juice. Season with salt and pepper to taste. At serving time, add tomatoes and garnish with cilantro or parsley. Serve warm or at room temperature.
Makes 7 cups (1.75 L).
Imported on 2011-01-20 16:41:26 — Original ID:1836