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Friday, December 14, 2012,10:25 PM by

Mina Giouvanaki

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Black Bean Salad with Rice

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BLACK BEAN SALAD WITH RICE

Serves :

6

Preparation Time :

15 hours (including soaking, cooling, and marinating)

Cooking Time :

1 hour 30 minutes

Preparation Method :

Put the beans into a large pan, pour in water to cover, bring to a boil, and boil vigorously for 15 minutes.
Drain the beans, return to the pan, and pour in cold water to cover. Bring to a boil, reduce the heat, and simmer for about 1 ¼ hours, or until tender.
Drain and let cool. Combine the beans, rice, scallions, olives, and mint in a bowl.
Whisk all the dressing ingredients together in a bowl until thoroughly blended and season with salt and pepper.
Pour the dressing over the salad and toss. Taste and adjust the seasoning, if necessary. Let the salad marinate in the refrigerator for 1-2 hours before serving.

INGREDIENTS

300 grams dried black beans, soaked for 12 hours in cold water to cover and drained
450 grams cooked long-grain rice
100 grams finely chopped scallions (spring onions)
10 pimiento-stuffed green olives, sliced
2 tablespoons finely chopped fresh mint

Dressing

5 tablespoons Sesame oil
4 tablespoons red wine vinegar
¼ teaspoon crushed garlic
1 teaspoon Dijon mustard or 1 teaspoon mixed dried herbs, such as mint, cilantro (coriander), marjoram, and thyme
Salt and pepper

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