Lunch
Herbed Rice and Spicy Black Bean Salad
A bold, zesty salad featuring seasoned rice and black beans tossed with fresh herbs and a spicy vinaigrette. It’s great served cold as a vegan lunch or flavorful potluck dish.
Ingredients:
- 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper 1/4 teaspoon garlic powder
- 2 cups cold, cooked white rice 1 (14 ounce) can black beans, rinsed and drained
- 2 celery stalks, finely chopped 1 (4 ounce) can chopped black olives
- 3 green onions, chopped 1/4 cup red wine vinegar 1/4 cup extra-virgin olive oil
Directions:
- Make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl.
- Gently mix together the rice, black beans, celery, olives, and green onions in a large bowl. Season the rice mixture with 1 teaspoon of the seasoning.
- Make a dressing by whisking the vinegar and olive oil with the seasoning; allow to rest for 10 minutes. Pour the dressing over the rice mixture; stir to combine.