Colombian Black Bean and Rice Salad
This vibrant Colombian Black Bean and Rice Salad is a testament to the rich culinary heritage of Colombia. Infused with the earthy flavors of black beans, the nuttiness of rice, and a medley of fresh vegetables, this salad brings together the essence of Colombian flavor in a nutritious and refreshing dish. Ideal for lunch or as a hearty side, it is both satisfying and revitalizing.
Ingredients
Main Ingredients
- 1 cup long grain rice uncooked
- 2 cups water for rice cooking
- 1 cup black beans cooked and drained
- 1 cup organic heirloom tomatoes diced
- 1 medium red onion finely chopped
- 1 cup corn kernels fresh or frozen
- ¼ cup fresh cilantro chopped
- 2 tablespoons lime juice freshly squeezed
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon sea salt to taste
- ¼ teaspoon ground black pepper freshly ground
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, bring the water to a boil. Add the rice, cover, and reduce heat to low. Cook for about 15 minutes or until water is absorbed and rice is tender. Fluff with a fork and let cool.
- In a large mixing bowl, combine the cooled rice, black beans, tomatoes, red onion, and corn.
- In a separate small bowl, whisk together the lime juice, olive oil, ground cumin, sea salt, and black pepper.
- Pour the dressing over the rice mixture and toss gently to combine.
- Fold in the chopped cilantro just before serving to maintain its vibrant color and freshness.
Notes
To enhance the flavor, consider adding a dash of hot sauce or diced avocado for a creamy texture. This salad is naturally vegan and gluten-free.
Nutrition
Calories: 476kcalCarbohydrates: 78gProtein: 16gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 390mgPotassium: 980mgFiber: 10gSugar: 5gVitamin A: 416IUVitamin C: 10mgCalcium: 95mgIron: 4mg
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