Recipe by Ammaliatrice
"This is one of our summer staples. It goes together quickly and easily; it's good for you and yummy. It's also very versatile. The first night it's a stand-alone salad; the second night, heat a portion in a pan with an additional canned veggie and it's a side dish. If you have a favorite veggie, add that; if you hate corn, leave it out. Have fun and eat without guilt!"
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1 1/2 cups
uncooked brown rice
extra virgin olive oil
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
I only used the recipe as a guide but it worked really well so I'm giving 5 stars for the great combination and unique salad idea. My version: 2 cups cooked brown rice, 1 bunch collard greens (steamed for 10 minutes and chopped into bite sized pieces), 2 diced tomatoes, 1 and 1/2 cups thawed frozen corn, 2 thinly sliced carrots, 1 cup pinto beans, 4 oz can sliced black olives, 2 finely minced cloves of garlic, 1 diced cucumber, squeeze of lemon, salt & pepper. As you can see mine is just a slight variation of the original because I wanted to use up all the odds and ends I had lurking around the fridge. Thanks for a great recipe idea!
Prepared as is, this would have been very bland. Except for frozen peas, I used all fresh veggies, and I added beet greens. I also used quinoa, and roasted fresh green chiles. Since I didn't use "Italian style" tomatoes, I added a sauteed onion and a clove of garlic, along with plenty of fresh oregano. I ended up adding two more cloves of garlic and 1 tsp cumin, and I thought it could have used another onion. The peas seemed out of place, and I don't think the Italian seasonings work with the veggies--this was much better with the cumin added. It did taste better the next day.
This recipe is fantastic! Little salt and pepper needed to season. My one change was using frozen peas/corn instead of canned, all else the same and it turned out great. I only made 1/2 the recipe and it still made a large portion.
This was great! I didn't have canned collard greens, but I had some fresh greens. So I prepared just enough for the salad. I used some left over white corn, used black and green olives, (Didn't have any green chiles). I already had some left over brown rice, used it and mixed everything together and oh my Lord, this was great! I love collard greens and so does my husband! This came out so great....and then it hit me, I forgot to add the left over black beans and the Italian tomatoes! Not to worry, we had some of the salad left over, I'll add these last two ingredients for lunch and really enjoy! Thank you for this recipe! I must make this for company when I host another dinner party! What a wonderful alternative for many items I like! This salad really rocks!!!!
With a few modifications, this turned out great. I served it as a warm dish. I cooked the rice in a rice cooker and then added the other ingredients to the cooker after the rice was done. I used fresh veggies instead of canned and added cumin and coriander to give it some more flavor.
I loved this dish, the hubs, not so much. I would recommend using fresh veggies, sauteed, can veggies can have so much sodium.
Easy to make & not bad...but honestly--didn't thrill me. It was fine, but kind of lame. I added a bit of red pepper flakes & a touch of hot sauce to spice it up, which seemed to help.
Even though I'd rate it as "fine," most likely won't make this one again.
Mmmmm good! I microwaved fresh collard greens (5min) and used precooked frozen rice medley to cut down cooking time from 2hrs to 10 min. Added fresh parsley, dried basil, dried oregano, frozen corn, frozen peas, black beans, and garbanzo beans. Only used canned tomatoes. Made a simple red wine vinaigrette and added about half cup to salad. Even my husband loves it! Thanks for great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Rice and Black Bean Salad
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 87
** Calories from Fat: 16
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