Recipe By : Moosewood Restaurant Cooks at Home
Serving Size : 4 Preparation Time :0:25
Categories : Rice Salads, Main Dish
Beans & Legumes
Amount Measure Ingredient -- Preparation Method
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***SALAD***
2 cups cooked black beans -- drained
3 cups cooked brown rice
2 celery stalks -- finely chopped
***DRESSING***
1 teaspoon ground coriander
2 teaspoons ground cumin
1/2 cup chopped scallions
2 tablespoons chopped fresh cilantro -- or less to taste
1/2 cup orange juice
1 1/2 tablespoons cider vinegar
3 tablespoons Italian salad dressing, fat free
2 teaspoons grated orange peel -- fresh
2 tablespoons chopped fresh parsley
1/2 teaspoon cinnamon
salt and ground black pepper -- to taste
***GARNISH***
fresh cilantro
OR parsley leaves
Variation from the original: I substituted fatfree Italian salad dressing
for the olive oil and eliminated the spanish olives and the roasted walnut
garnish.
In a mixing bowl, combine the drained beans with the rice, and celery. In
a small bowl, whisk together all of the dressing ingredients. Pour the
dressing over the beans and rice mixture, and stir thoroughly.
