brown rice and black bean salad

Ingredients

• Servings: 12
• 1 1/2 cups uncooked brown rice
• 3 cups water
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1 (14.5 ounce) can collard greens, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can green peas, rinsed and drained
• 1 (15.25 ounce) can corn kernels, drained
• 1 (4 ounce) can chopped green chilies
• 1 (4 ounce) can sliced black olives
• 1 (14.5 ounce) can italian-style tomatoes, undrained and chopped
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 2 hrs


• bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
• stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. season to taste with salt and pepper before serving.