Black Bean And Rice Salad
Serves 12
30 mins prep
90 mins cook
120 mins total
This black bean and rice salad is hearty, flavor-packed, and surprisingly simple to make thanks to one pantry shortcut I absolutely love. The prep time take 30 minutes, and my stovetop does the rest. It’s naturally gluten free and vegan and can be customized in so many ways!
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Preparing the Beans:
Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well.
Place beans in a 4-quart pot with 8 cups fresh water.
Bring to a boil for 10 minutes, reduce heat, cover and simmer for 1-1 1/2 hours until beans are soft and ready to eat but not mushy. Start checking at 1 hour.
Remove from heat, drain and set aside until ready to use. This makes about 4 cups cooked beans.
Preparing the Soup:
In a 4-quart pot, sauté onion in oil over medium heat for 10 minutes, add the garlic the last 2 minutes.
Stir in contents of vegetable & seasoning packet and chopped peppers and sauté 2 minutes.
Add orange juice and broth to the pot. Simmer until the broth evaporates and the dried veggies from the soup mix are cooked. About 5-8 minutes.
Add to a large bowl with the cooked beans and rice and mix well.
Mix in fresh tomatoes and top with chopped cilantro. Add sea salt to taste if preferred.
