Name: Brown Rice and Black Bean Salad
Prep time: 10 min
Cook time: 10 min
Yield: 24
Ingredients: Uncooked brown rice - 1 ½ cups; Water - 3 cups; Extra virgin olive oil - 1 tablespoon; Salt - ½ teaspoon; Collard greens, drained - 1 (14.5 ounce) can; Black beans, rinsed and drained - 1 (15 ounce) can; Green peas, rinsed and drained - 1 (15 ounce) can; Corn kernels, drained - 1 (15.25 ounce) can; Chopped green chilies - 1 (4 ounce) can; Sliced black olives - 1 (4 ounce) can; Italian-style tomatoes, undrained and chopped - 1 (14.5 ounce) can; Salt and freshly ground black pepper to taste - 1 (14.5 ounce) can

Ingredients for - Brown Rice and Black Bean Salad

1. Uncooked brown rice 1 ½ cups

2. Water 3 cups

3. Extra virgin olive oil 1 tablespoon

4. Salt ½ teaspoon

5. Collard greens, drained 1 (14.5 ounce) can

6. Black beans, rinsed and drained 1 (15 ounce) can

7. Green peas, rinsed and drained 1 (15 ounce) can

8. Corn kernels, drained 1 (15.25 ounce) can

9. Chopped green chilies 1 (4 ounce) can

10. Sliced black olives 1 (4 ounce) can

11. Italian-style tomatoes, undrained and chopped 1 (14.5 ounce) can

12. Salt and freshly ground black pepper to taste 1 (14.5 ounce) can

How to cook deliciously - Brown Rice and Black Bean Salad

1 . Stage

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.

2 . Stage

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.