This colorful salad was a recent addition
to our menu served with our Saturday luncheons. This recipe
is an original salad first created while I was in New
York at the Red Horse Market. I have adaped it here with
the black beans for added flavor and color. This vegan
recipe can be made with cous cous or other white rice
variety such as jasmine or long-grain.
Yield: Serves 6
Ingredients:
2 c. Basmati rice, (creates 4 c. cooked)
1 c. cooked black beans (14 oz. can, rinsed and drained)
¼ c. Rice wine vinegar (seasoned)
½ c. Fresh cilantro leaves, chopped
¼ c. small diced (1/4 inch) of each of the following
vegetables: red onion, celery, carrots, red/yellow/green
bell peppers, yellow squash, and zucchini
2 T. Olive oil
1 T. Crushed garlic
Kosher salt and black pepper
Instructions:
In a large mixing bowl, place rice and beans and set aside.
Pour olive oil in sautee pan over medium heat. Add garlic
and the vegetables in the following order: onions, celery,
and carrots. Cook for 3-5 minutes then add bell peppers.
Cook for 3 minutes, then add squashes and cook until tender1-2
minutes. Pour sauteed vegetables, rice wine vinegar, and
chopped cilantro over the cooked beans and rice, and toss
together. Add salt and pepper to taste. Chill the salad
and serve with shredded romaine or on its own.
This salad can be adapted with more less vegetables and
will develop its flavor as it chills.
